Stracciatella alla Romana (Classic Roman Egg Drop Soup Recipe)

Light Roman soup with eggs, Parmesan, and sometimes spinach or herbs.

Ingredients (Serves 4)

• 1 liter chicken broth (homemade or low-sodium store-bought)

• 3 large eggs

• 60 g Parmigiano-Reggiano, grated

• 2 tbsp semolina or breadcrumbs (optional, for texture)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

Preparation

1. Heat the broth:

   • Bring chicken broth to a gentle simmer in a large pot.

2. Prepare the egg mixture:

   • In a bowl, beat eggs with grated Parmesan, semolina or breadcrumbs (if using), and a pinch of salt and pepper.

3. Create the “stracciatella”:

   • Slowly pour the egg mixture into the simmering broth in a thin stream, stirring gently in one direction to form delicate ribbons.

4. Simmer briefly:

   • Cook for 1–2 minutes until eggs are fully set but still tender.

5. Serve:

   • Ladle soup into bowls and garnish with fresh parsley and an extra sprinkle of Parmesan if desired.

Serving Suggestions

• Serve as a starter before main courses like pasta or roasted meats.

• Pair with crusty Italian bread or light white wine.

Cooking Tips

• Pour the egg mixture slowly and stir gently to form soft ribbons.

• Use high-quality Parmesan for authentic Roman flavor.

• Avoid boiling the broth vigorously to prevent tough egg ribbons.