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Stracciatella alla Romana A Classic Italian Egg Drop Soup

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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 that will satisfy you and your family every single time.

Stracciatella all Romana is a broth soup in a turquoise speckled bowl on matching plate with purple orchid on the left side and a brown, blue, green tea towel behind it.

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.

Stracciatella alla romana is an egg drop soup in a turquoise and black speckled bowl on matching plate with blue, brown, green plaid tea towel behind it.

 Mamma’s Miracle Soup

Stracciatella alla Romana is an Italian egg drop soup that's in a turquoise and black speckled bowl on a matching plate with a purple orchid on the side with a blue, green, and brown plaid tea towel in the back.

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.

Old fashion black and white photo of an Italian couple

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 alla romana is an egg drop soup in a turquoise and black speckled bowl on top of matching plate with blue, green, brown plaid tea towel.

Stracciatella Alla Romana 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 recipe is:

  • Chicken broth or stock
  • Eggs — 1 egg for every 2 cups of broth
  • Parmesan cheese
  • Pepper

Soup additions:

  • Semolina — thickens the egg
  • Parsely
  • Spinach
  • Nutmeg
  • Cayenne
  • Small pasta like ditalini or anellini
  • Lemon
  • Extra-virgin olive oil

Make this “your way” and to your taste. I promise you’ll love this stracciatella recipe!!

Tutti a tavola è pronto!

Un caro saluto e alla prossima!

YOU MAY NEED…

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Stracciatella alla roman is a broth egg drop soup is a turquoise and black speckled bowl on top of matching plate with a purple orchid on the side and a brown, green, blue plaid tea towel in the background.

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.

Stracciatella all Romana is a broth soup in a turquoise speckled bowl on matching plate with purple orchid on the left side and a brown, blue, green tea towel behind it.

Stracciatella Alla Romana Italian Egg Drop Soup

There is nothing fussy about this soup which is exactly what is needed when you're tired and hungry or just not in the mood to cook. It takes only 15 minutes from start to finish. This is a light but very satisfying soup. I know you'll love it as much as we do. 
5 from 27 votes
Print Pin Rate
Course: Soup
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 134kcal

Ingredients

  • 6 cups chicken broth or stock
  • 2 tbsp semolina
  • 3 large eggs
  • 3 tbsp fresh parsley chopped
  • 2 1/4 tbsp Parmigiano-Reggiano Cheese
  • 2 1/4 tbsp Pecorino Romano Cheese
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg grated
  • 1 tbsp olive oil extra-virgin
  • 1/8 tsp red pepper flakes
  • salt and freshly ground pepper to taste

Instructions

  • In a medium pot over medium-high heat, bring the chicken stock to a gentle boil. If the stock is unsalted, add 1/2 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 tbsp 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.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 134mg | Potassium: 81mg | Vitamin A: 10.1% | Vitamin C: 4.6% | Calcium: 8.8% | Iron: 6.4%

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Comments


  2. Hi Marisa…..It’s raining and cool here in FH…..This soup sounds perfect for today! Thanks, for the inspiration and another good soup recipe…..Love the picture of your mom and dad😊

    Reply


  3. Hi Marisa, This recipe flashes me back to when our mom made a similar noodle soup. As she tiled pan over broth, she would gently cut her egg mixture with knife and drop into broth. Her noodles were larger and had more texture. You can’t beat the comfort foods…..very satisfying. I plan to try this recipe…..Thanks

    Reply

  4. Hi Marisa- this IS one of our favorite soups as well, though we typically add a whole lot more of spinach. I do like your recipe.. Quick, easy, and delicious.
    I’ve never thickened my eggs with anything, so I am intrigued by your method of adding ‘semolina’ to the eggs, which gives more substance to the threads.
    By ‘semolina’, you mean the coarse/gritty Cream of Wheat , or the fine, golden semolina flour that I buy from King Arthur to make my breads?
    Thanks so much!
    Dolores

    Reply

    • Hi, Dolores! I mean the fine, golden semolina flour that you get from KA or Bob’s Red Mill (I think that’s the name) The Cream of Wheat is what I use in my Gnocchi in brodo. It’s so cold here today I’m craving a nice hot bowl now!! Have a wonderful day.

      Reply

      • Hi Marissa! Thank you for the clarification.. I am looking forward to adjusting my recipe to make this into a more substantial soup
        xoxo

        Reply


  6. Egg drop soup…. Oh man I haven’t eat that like for AGES. I’m glad you reminded me of this delightful soup. I love your version and I can’t wait to try it.

    Reply


  9. Oh my word Marisa, I just made an egg drop soup last week. The first soup since it started getting cooler. The kids enjoyed it too. I too love adding semolina as a thickener

    Reply


  12. I’ve heard of this soup before and feel like I must have had it at some point in my life, as I grew up in an Italian household. I’ll have to try this because I honestly can’t remember but it sounds really good!

    Reply

  13. wow does this ever bring back memories of my childhood. Mom always made this soup for me when I was a little under the weather. I can just smell it cooking reading your recipes and brought a fond tear to my eye. Amazing how your Region learned the same ways we did. This is perfect!

    Reply


  14. Wonderful recipe, and a great little glimpse into your family’s history. As you point out, it’s so interesting that variations on an egg-drop-soup can be found all around the world. It guess it’s a versatile way to cook without too many ingredients! Love this version – it sounds both hearty and light all at once. Perfect for what ails you – or any reason at all!

    Reply


  15. Pretty much every “poor man’s food” I’ve encountered has been oh-so-delicious and comforting. Which in my mind just solidifies the fact that simple really is better! A soup full of pantry staples is my jam, and this one sounds mad flavorful.

    Reply


  16. This looks lovely! I’ve never heard of or used semolina before so I’m looking forward to getting a bag and trying it out! I looooove soup but it can get too heavy in the winter. This looks like a lovely light soup for the summer.

    Reply


  17. Your recipes speak to my heart, Marisa! My grandmother made Stracciatella for me, and it’s one of the most warming and comforting dishes I can imagine. That little hint of nutmeg is such a perfect touch with the egg, semolina, and cheese. I have such a craving after reading your post! 🙂

    Reply


  18. I love egg drop soup from the Chinese takeout. I can’t believe I’ve never had this Italian version! Your recipe sounds so good and I love the photo of your mom and dad!

    Reply


  19. What a great story about your parents. Sorry your Dad suffered from ulcers, if only they knew then what they know now. The soup looks so comforting. I’m going to print it out for a sick day recipe since the ingredients are readily available and it looks easy to make. Thanks for sharing this and your family’s story.

    Reply


  20. what a great post! I love how you write about your mama taking care of your papa! The soup seems So Satisfied and comforting. I am definitely pinning it for those cold winter days ahead

    Reply


  21. What a beautiful family story — it’s these precious moments spent doing ordinary things, but sharing them with the people that matter to you that make life special. It also seems that those ordinary but memorable times always happen in the kitchen… This soup sounds like the perfect soothing salve for whatever might ail you — whether physical or emotional wounds — beautifully written.

    Reply

  22. I’m anxious to try this! I love a Chinese egg drop soup and something tells me that I’m going to like this recipe much more! Thank you for sharing with us at the #BloggingGrandmothersLinkParty!

    Reply

  25. What a gorgeous photo of your parents! Thank you for another lovely recipe. This one seems perfect for a quick dinner after a long day of work. With our little back yard flock of hens, I’m always looking for ways to use eggs. This soup will probably become a staple around here! -Marci @ Stone Cottage Adventures

    Reply


  26. My mom made a chicken egg drop soup and it was my favorite as a kid. Now looking at this makes me wanna make this soon. Love all recipes that come down the generation.. always so comforting Love this Marisa. Lovely post.

    Reply


  27. This is hands down one of my favorite soups. I haven’t made it in way too long and need to. I’ve never tried it with semolina for the egg – interesting add!

    Reply


  28. I had this soup at one point in my life and LOVED it! However I forgot about it. I like that it’s simple but so flavorful and that it’s so easy to make. I’m going to make this for lunch today. I don’t have any semolina, could I substitute something else or leave it out? I have some good homemade chicken broth to use too. Yum!

    Reply

  29. I love your version of stracciatella, something my mother used to make also. It is a cure for what ails you. But I especially loved seeing your beautiful mamma and papà. Beautiful photo, recipe and memories.

    Reply


  30. My mom made a version of this delicious soup. The noodles were more like dumplings…but we still called it drop egg noodle soup. Again…the simple recipes are sometimes the most delicious….and the perfect comfort food. Nothing beats a great homemade soup any day of the week.

    Reply


  31. I love the story behind this Marisa 🙂 Reminds me of the cure-all soup my grandma and my mom make. I love how everyone has their own magical soup recipe! And I cannot wait to try this. We had “warmer” weather last week but snow today so we definitely need this to ward of the sniffles as a result of the weird weather. Plus it just looks so delicious!

    Reply

    • Grazie, Chiara!! They are so special — they’re the reason I started the blog. I wanted to remember them and it made me feel as if they were closer. Un abbraccio forte!

      Reply

  34. Love, love, love the photo of your parents! They are so beautiful/handsome and sooo Italian! Just printed out the recipe and will make it soon…and if I remember and it looks as pretty as yours, I’ll send a photo.

    Reply

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