tagAlt.stracciatella in brodo tavola

Stracciatella Roman Egg Drop Soup

An authentic Italian egg-and-cheese soup in a savory broth—simple, soulful, and supremely comforting!
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    • ( Scored 5 on 1 reviews )

tania:

Finally! I had this incredibly simple yet AMAZING recipe in a trattoria near Rome a few years ago and remembered I loved it and remembered some of the...

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tagAlt.stracciatella in brodo tavola

Step into the world of Italian comfort cuisine with Stracciatella Roman Egg Drop Soup, a time-honored dish that brings together the richness of eggs and the savory depth of Parmigiano Reggiano cheese in a delicate, flavorful broth. Simple yet deeply satisfying, this soup is a beloved staple in Italy—perfect for soothing both mind and body after a long day or as a heartwarming starter to any meal.

This iconic Italian recipe has graced the tables of families from Rome to Rimini for generations, serving as a testament to the enduring appeal of using humble ingredients to create something extraordinary. Each spoonful is a celebration of rustic tradition and Italian culinary heritage.

But what exactly is Stracciatella? Its name derives from the Italian word "stracciare," meaning "to shred" or "to tear," which refers to the distinctive wisps of egg mixture swirling in the hot broth. The result is an elegant soup with strands of egg and cheese that resemble delicate rags, suspended in a golden, aromatic broth—often enriched with vegetables, chicken, or beef.

For those who love classic Italian food, exploring the world of broths and comforting soups is a must. If you’re inspired by Stracciatella, consider broadening your culinary repertoire with other regional specialties like Tortellini in Brodo or Pasta e Fagioli.

Ready to immerse yourself in authentic Italian flavors? Sign up for our newsletter to receive fresh recipes, wine insights, and culinary tips delivered straight to your inbox. Discover how effortless and rewarding it is to bring a taste of Italy into your home kitchen!

Ingredients

for servings

Stracciatella Ingredients

  • Parmesan cheese (Grated) 50 grams
  • Parmesan cheese (Grated) 50 grams
  • Salt and Pepper as needed

Vegetable Broth Ingredients

  • Onion 1
  • Celery (Stalk) 1
  • Carrot 1 cup
  • Egg 3 cup
  • Salt and Pepper as needed

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Preparation

for servings

Step

1

Of 3

Craft a Flavorful Broth

Begin by placing your chosen vegetables—such as carrots, celery, and onion—whole and unpeeled, into a large pot filled with 2.5 liters of cold water. Bring to a gentle boil and simmer for at least 30 minutes to create a rich, aromatic broth. Season generously with salt and freshly ground black pepper to taste.

Once the broth has developed its full flavor, carefully strain out the vegetables, reserving the clear liquid. This homemade base can be tailored using leftover vegetables, or you may opt for a high-quality store-bought broth if short on time.

For added depth, especially if you're not following a vegetarian diet, consider adding leftover chicken or beef bones to the pot for a heartier broth.

Step

2

Of 3

Blend the Egg and Cheese Mixture

In a mixing bowl, vigorously beat together fresh eggs and a generous amount of finely grated Parmigiano Reggiano. Season with ample black pepper and a pinch of sea salt for robust flavor.

Once your broth has simmered and been strained, return it to the heat and bring it back to a gentle boil, preparing it for the final flourish.

Step

3

Of 3

Swirl and Serve

Gradually pour the egg and cheese mixture into the simmering broth, stirring continuously to create the signature 'shredded' effect of stracciatella. The mixture will immediately form feathery ribbons, lending the soup its iconic look and texture.

Allow the soup to cook for about one minute, just until the eggs set. Ladle the hot Stracciatella into bowls and serve immediately, perhaps garnished with an extra sprinkle of Parmigiano Reggiano and a touch of freshly cracked pepper for added flavor.

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Reviews

tania Thursday 20th of May 2021

I have finally found this great recipe!

Finally! I had this incredibly simple yet AMAZING recipe in a trattoria near Rome a few years ago and remembered I loved it and remembered some of the basic ingredients, like the curdled egg, but I could not remember the name of this dish. THANK YOU!

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