Stracciatella alla Romana is a light brothy soup that is sometimes referred to as Italian egg drop soup. It's easy to make with ingredients you usually have on hand -- eggs, chicken stock, Parmesan cheese, and semolina. Stracciatella is also known as rag soup because straccetti means little rags and the egg mixture gives the appearance of little torn or shredded rags. It's the type of soup like Gnocchi in Brodo that will satisfy you and your family every single time.
For this recipe, you will need: chicken stock, eggs, Parmesan cheese, pecorino cheese, nutmeg, semolina flour, fresh parsley, cayenne pepper, nutmeg, red pepper flakes, extra-virgin olive oil.
What is stracciatella soup?
- Stracciatella alla Romana is a peasant dish. You can find the ingredients in the poorest of homes.
- It's a simple dish. Tired and hungry you can make the rag soup in less than 10 minutes.
- It's a fortifying soup. One that satisfies and warms you from the inside out.
You'll find many stracciatella recipes throughout the different regions in Italy but what's basic is the broth, eggs, and cheese.
Many cultures have a version of egg drop soup. They use the soup to fortify tired bodies and souls and even as a natural cure-all. The Farmer's Almanac even has a recipe called Cure-All Chicken Soup.
Mamma's Miracle Rag Soup
My papà had an ulcer and in those days science hadn't discovered that a virus was what caused it. Whenever his ulcer acted up, mamma would make stracciatella or pappa in brodo. The recipe for pappa in brodo was homemade bread cubes in homemade chicken broth.
And magically, whether it was a cold, flu or upset stomach, the eggy broth made us feel better.
This picture was taken soon after they were married. They were a perfect match!!
March the 8th is the International Day of Women and I can't let the day pass without honoring her strength, her love, her passion for her family. She was wonderful and how she accomplished what she did never cease to amaze me.
Whenever I'm in the kitchen I think of all the happy hours I spent there with her and my papà. Mamma and I would be cooking and my papà would be sitting at the kitchen table reading his Italo-Americano -- a newspaper published in the States written in Italian. He'd read it from the first page to the last. Every. Single. Word.
In fact, I sometimes feel like they're still with me in the kitchen making sure I'm doing it right. ????
Stracciatella Soup basics and variations
Although there are quite a few variations to an Italian egg drop soup, the ingredients for the stracciatella remains the same.
The basics for the Stracciatella soup recipe is:
- Chicken broth or stock
- Eggs -- 1 egg for every 2 cups of broth
- Parmesan cheese
Italian Egg Drop Soup additions:
- Semolina -- thickens the egg
- Small pasta like ditalini or anellini
- Extra-virgin olive oil
Make this "your way" and to your taste. I promise you'll love this stracciatella recipe!!
When we are looking for a soup with a bit more substance, we grab our recipe for Lemon Chicken Orzo Soup. The broth is rich in flavor and the lemon gives it a bright citrus touch.
Tutti a tavola è pronto!
Un caro saluto e alla prossima!
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Stracciatella alla Romana A Classic Italian Egg Drop Soup
This lovely light egg drop soup is named after the egg mixture that forms little curds that look like torn rags - stracetti. It is the perfect soup when you're too tired to cook or when you don't want a hearty meal. The ingredients are inexpensive and ones you usually have on hand. The taste of stracciatella soup is anything but bland or unimpressive! Try it and you'll love it as much as we do.
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Stracciatella Alla Romana Italian Egg Drop Soup
- 6 cups chicken broth or stock
- 2 tablespoon semolina
- 3 large eggs
- 3 tablespoon fresh parsley chopped
- 2 ¼ tablespoon Parmigiano-Reggiano Cheese
- 2 ¼ tablespoon Pecorino Romano Cheese
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon nutmeg grated
- 1 tablespoon olive oil extra-virgin
- ⅛ teaspoon red pepper flakes
- salt and freshly ground pepper to taste
- In a medium pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add ½ tsp. salt. Taste the broth and adjust salt and pepper. q.b. quanto basta (to taste) Do not boil the broth -- just simmer.
- Whisk eggs, 2 tablespoon parsley, semolina flour, grated parmesan, pecorino, cayenne pepper, and nutmeg together in a bowl until well blended.
- While stirring the simmering broth, slowly pour egg mixture into the broth. Bring the broth back up to a simmer. The soup will be cloudy at first but it will clear as the broth heats.
- Ladle into bowls and top with a drizzle of olive oil and a sprinkle of hot pepper flakes and the rest of the chopped parsley.
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