Roman Egg Drop Soup with Parmesan Ribbons

Be the first to rate

(No Ratings Yet)

Loading...

This classic Roman egg drop soup transforms humble broth into something elegant, with delicate ribbons of egg and Parmesan swirled into a savory base. The name 'stracciatella' means 'little rags' in Italian, referring to the shredded appearance of the cooked egg threads. It's a quick, comforting first course that comes together in just minutes from pantry staples.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 13 gFat
• 5 gSaturated Fat
• 6 gCarbs
• 0 gFiber
• 1 gSugar
• 17 gProtein
• 780 mgSodium
• 240 mgPotassium
• 280 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Broth

• 6 cups (1.4 L) warm beef or chicken broth, low-sodium
• 1 tablespoon extra-virgin olive oil
• 1 small bay leaf
• 2 whole black peppercorns

For the Egg Mixture

• 4 large eggs, at room temperature
• 1/2 cup (50 g) finely grated Parmigiano-Reggiano
• 2 tablespoons semolina flour
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Bring the broth to a gentle, steady simmer in a medium saucepan with the olive oil, bay leaf, and peppercorns; let it warm for 5 minutes to deepen the flavor.
2. In a medium bowl, whisk the eggs until smooth, then whisk in the grated Parmigiano-Reggiano, semolina flour, parsley, nutmeg, salt, and pepper until completely combined and slightly frothy.
3. Remove and discard the bay leaf and peppercorns from the broth, then increase the heat until the broth reaches a bare, shivering boil — not a rolling boil.
4. While whisking the broth continuously with a fork or small whisk in one hand, very slowly drizzle the egg mixture into the center of the pot in a thin, steady stream.
5. Stop stirring once the egg has set into delicate ribbons and threads, about 30 seconds, then let the soup rest off the heat for 1 minute so the ribbons firm up.
6. Ladle the soup into warmed bowls, distributing the egg ribbons evenly, and finish each portion with an extra pinch of grated Parmesan and a grind of black pepper before serving immediately.

Cook’s Notes

• Room-temperature eggs whip more smoothly and produce finer, more delicate ribbons than cold eggs straight from the refrigerator.
• Never let the broth reach a hard rolling boil when adding the eggs — too much heat will toughen the egg into large curds rather than soft, feathery strands.
• For a slightly thicker, more substantial version, increase the semolina to 3 tablespoons; it acts as a gentle binder for the eggs.
• Always use authentic Parmigiano-Reggiano (or Pecorino Romano for a sharper flavor); pre-grated cheese contains anti-caking agents that prevent smooth incorporation.
• Serve the soup in warmed bowls right away, as the ribbons are at their silkiest texture within minutes of cooking.
• A squeeze of fresh lemon juice and a drizzle of good olive oil at the table can brighten the rich, savory broth beautifully.

You might also like

European

Ravioli Ricotta Spinach Butter

European

Sicilian Baked Pasta with Meat Sauce and Eggs

European

Neapolitan Pasta and Potato Stew

European

Slow-Cooked Italian Bell Pepper Stew