Roman Egg Drop Soup - Stracciatella Alla Romana
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.
Servings: 4
Calories: 205kcal
Ingredients
- 8 cups chicken stock, lightly seasoned
- 3 large eggs, organics
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 large lemon, zest and juice
- Salt and freshly ground pepper, to taste
Instructions
- 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 whisk 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 consommé cups.
Video
Cooking Tips for Stracciatella Alla Romana:
- Use Fresh Eggs: Fresh organic eggs will create the best texture in the soup. They’ll form delicate, stringy ribbons when added to the hot broth, which is key to this soup’s signature appearance and texture.
- Control the Heat: Keep the chicken stock at a gentle simmer when adding the egg mixture. Too high a heat can cause the eggs to curdle, so reduce the heat to medium-low once the stock boils.
- Whisk Quickly: To achieve the delicate egg ribbons, pour the egg mixture into the hot broth while stirring constantly and quickly. The faster you stir, the finer the egg strands will be.
- Adjust Seasoning: Taste the broth before serving and adjust the seasoning with more salt, pepper, or lemon juice. A little extra lemon can really brighten the soup’s flavor, making it refreshing.
- Grate Fresh Parmesan: For the best flavor, use freshly grated Parmesan cheese. It melts smoothly into the broth, giving the soup its creamy richness without overwhelming the flavor.
- Garnish with Fresh Parsley: Always add fresh parsley just before serving to enhance the soup’s fresh flavor and add a pop of color. You can also add a bit more zest from the lemon for a fragrant finish.
- Serve Immediately: Stracciatella is best served hot, right after it’s made. The egg ribbons continue to cook if the soup sits too long, so enjoy it fresh for the best texture.
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