STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Stracciatella alla Romana Recipe
Stracciatella alla Romana is the Italian version of the Egg Drop Soup, made with meat broth, beaten eggs and Parmigiano cheese, finally flavored with lemon zest and nutmeg, that give the dish its unique and delicious aroma.It's very easy to make, hearty and rich in flavor. It's a first course typical of the Roman tradition and more generally of all central Italy, especially Marche and Abruzzo.
Ingredients
- 4 eggs
- 1 liter meat broth - 4 cups
- 80 g Parmigiano Reggiano - ¾ cup (grated)
- 1 lemon
- nutmeg to taste
- salt to taste
Instructions
- make the meat broth
- Put the broth into the pot in which you will prepare the Stracciatella and bring it back to a boil.
- Meanwhile, in a bowl beat the eggs with a whisk.
- Add grated Parmigiano cheese, a pinch of salt, a tiny bit of nutmeg, and finally grated lemon zest. Mix well with a whisk to combine all the ingredients.
- When the broth boils, pour in the beaten egg and cheese mixture.
- Cook for one minute and then stir. Stir vigorously with a whisk if you want a very fine soup consistency. Otherwise, stir with a spoon to make a mixture with larger egg pieces. It's a matter of taste. This way the egg "scrambles", forming many small dense lumps in the broth. The result is a creamy soup, thanks to the egg cooking in the broth.
- Stracciatella alla Romana is ready. Enjoy it hot and, if you like, with more Parmigiano cheese or fresh chopped parsley.
Nutrition
Serving: 100gCalories: 149kcalCarbohydrates: 3gProtein: 13gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 177mgSodium: 383mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 14mgCalcium: 268mgIron: 1mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!