Stracciatella Alla Romana Italian Egg Drop Soup

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.

5 from 37 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Soup

Cuisine: Italian

Servings: people

Calories: 134kcal

Author: Marisa Franca @ All Our Way

Ingredients

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

Instructions

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.

Notes

NOTE: Make this Italian soup with egg into Pastina Stracciatella by adding the little pastina pasta to the broth. Delicious!

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