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Soups, Broths and Creamed Soups

Stracciatella Romana (Roman Egg Drop Soup)

Stracciatella romana is a warm, comforting first course from central Italy, made for Easter or Christmas and quick and easy to prepare.
Recipe Stracciatella Romana (Roman Egg Drop Soup)
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 10 minutes
  • Servings for 4 people

Stracciatella Romana is a first course that originated in the capital of Lazio, Rome, and is also made in Umbria and the Marche. It is a humble soup, yet a hearty one, perfect for the winter months: in central Italy, stracciatella is a must at holiday lunches, which is why it is served at Christmas and Easter, recalling local culinary traditions.

This soup, made with meat broth and a mixture of eggs and Parmigiano, was created as a way to use up broth and is served as an opener at dinners or lunches during the holidays: it is a comfort food and a starter that is truly warming and nourishing, easy and quick to make, with a final result that is sure to be a big hit with your guests.

Panada, Chickpea and Chestnut Soup and Lentil Soup are other first courses just as warming, and we invite you to try them on cold days: for more recipes for Christmas or Easter, browse our site, where you will find something for every taste. But now, enough chatter: let’s make Stracciatella Romana.

Ingredients for 4 people

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Method

  1. To make the Stracciatella Romana, start by making the meat broth. In a bowl, beat the eggs with a fork, add the grated Parmigiano, sprinkle with nutmeg to taste, season with salt and finally whisk everything together until you have a smooth liquid.
  2. Bring the meat broth to a simmer and slowly pour in the egg mixture in a thin stream: stir for half a minute, then cook over medium heat for about 6 minutes, stirring again only once everything has started to boil. Stir until the mixture sets slightly and serve the Stracciatella Romana piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can add some finely chopped lemon zest or chopped parsley to give the dish an aromatic touch.

Storage

Since Stracciatella Romana should be eaten as soon as it is made, we advise against storing it in any way.

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