Stracciatella alla Romana (Egg Drop Soup) - Mediterranean Recipe

Stracciatella alla Romana (Egg Drop Soup)

🌍 Mediterranean, Italy (Rome/Lazio) Difficulty: ●●●○○

The word "stracciatella" comes from "straccetto" (little rag) — the egg forms ragged strands.

Ingredients

• 1.5L rich beef or chicken broth
• 4 eggs
• 60g Parmesan grated
• 2 tbsp semolina
• pinch nutmeg
• salt
• pepper

Method

1. Step 1 — Bring broth to gentle simmer.
2. Whisking — Whisk eggs with Parmesan, semolina, nutmeg, salt.
3. Pouring — Pour egg mixture in thin stream into simmering broth while stirring rapidly.
4. Cooking — Cook 2–3 min until egg forms small strands. Serve immediately.

Tags: rich beef or chicken broth, eggs, parmesan grated, semolina, pinch nutmeg · Source: Brittani's Almanac