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Italian · Lunch, dinner

Stracciatella alla Romana

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Stracciatella is a Roman soup whose name refers to the little “rags” formed when egg and cheese meet hot broth. It is fast, restorative, and made from basic ingredients.

Ingredients

  • 1.5 l good chicken broth
  • 4 eggs
  • 80 g Parmigiano-Reggiano
  • 2 tablespoons fine breadcrumbs, optional
  • Nutmeg, salt, and pepper
  • Chopped parsley

How to cook

  1. Bring broth to a gentle simmer. Whisk eggs, cheese, breadcrumbs, nutmeg, and pepper.
  2. Pour the mixture into broth while stirring slowly. Simmer for 1 to 2 minutes until soft strands form.
  3. Adjust salt and serve with parsley.

Recipe photographs link to their original publishers.