Stracciatella alla Romana

(Roman Egg Drop Soup)

  • 4 x-large eggs
  • 1/4 cup freshly grated parmigiano reggiano (20 gr)
  • 2 tbsp fresh lemon juice (30 ml)
  • 2 tbsp chopped Italian parsley (8 gr)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 qts chicken broth (2 lts)

Beat eggs in a small bowl until just blended. Add parmigiano reggiano, lemon juice, parsley, nutmeg, and salt. Mix well. Bring broth to a rolling boil in a sauce pan. Pour egg mixture, stirring gently and constantly with a wire whisk. Reduce heat to a simmer. Cook 2-3 minutes until egg mixture forms tiny flakes. Serve piping hot. Serves 8.

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