Stracciatella Alla Romana is a classic Italian soup made with egg, Parmesan, and lemon, stirred into hot chicken broth. The eggs form delicate strands, creating a flavorful and refreshing soup. Perfect as a light starter or a comforting meal.
Bring chicken stock to a boil then reduce the heat to medium low. You should have about 10 cups of stock, if not, add water or reduce the stock to the desired quantity. Beat the eggs with a in a large bowl and add Parmesan and parsley. Just before serving, slowly pour egg mixture into the stock, stirring with a whisk.
The faster you stir, the faster the pieces of egg will cook. Taste and adjust the seasoning with lemon juice, salt and pepper. Serve in hot or heated or warmed up soup plates or hot or heated or warmed up cups.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
