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.