Stracciatella soup may be one of the easiest soups you may encounter ever. It comes from the Italian verb “Stracciare“, which means ‘to tear’. It is a popular soup in Rome and the Lazio region. All you need is some meat broth (I prefer chicken), eggs, parmigiano or pecorino romana cheese, bread crumbs, salt, and pepper. A little parsley doesn’t hurt either!
While you stir the mixture into the boiling broth it creates little shreds, or stracciatelle, of cooked egg. It is a marvel to witness this event happen and then see your guests ohh and ahh over its taste and texture.
Since there are so few ingredients in this soup, look for the best ingredients you can find: freshly grated parmigiano-reggiano or pecorino romana cheese and farm fresh eggs. It doesn’t hurt to have some homemade chicken broth too.
In a bowl, mix up your eggs, cheese, and bread crumbs. Then add salt and pepper.
When the broth is boiling simply add your mixture in and whisk it all up, then turn the heat down and stir for a few minutes. That’s all it takes. Serve it in some bowls and you are good to go!
You can serve your straccialtella alla romana as is, or top it off with a little parsley.
- 5 cups chicken broth
- 3 fresh eggs
- 3 tablespoons freshly grated parmigiano-reggiano or pecorino romano cheese
- 3 tablespoons bread crumbs
- Heat the chicken broth in a large saucepan.
- Beat the eggs in a bowl, add in the breadcrumbs and cheese, mix together. Season with salt and pepper.
- Whisk in a little of the cold chicken stock to the mixture and then drizzle into the broth once it reaches a boil. Whisk while pouring, and once done, lower the heat and stir for a few minutes.
- It can be served as is or with a little parsley on top (or whatever you have available).
Anything can be added to this: basil, spinach...have fun and enjoy a crowd pleasing dish that is so easy to make.