Stracciatella alla Romana (Italian Egg Drop Soup) Recipe

Chicken soup Italian-style, featuring a rich broth filled with a deeply flavorful mixture of beaten eggs and Parmigiano-Reggiano cheese.

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
丹尼尔加入了严重吃烹饪团队20华体会app入口14 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Mar. 19, 2020
20180913-stracciatella-soup-vicky-wasik-10
Vicky Wasik

Why It Works

  • Homemade stock makes all the difference here; most store-bought ones just won't cut it.
  • 混合鸡蛋和磨碎的奶酪adds a ton of flavor to each spoonful of soup.
  • Whisking the egg mixture into the soup breaks it up into small, cloud-like nubbins.

Stracciatella alla romanais the egg drop soup of Italian cooking. It starts with a rich meat broth (either chicken or beef), into which a beaten mixture of whole eggs and grated Parmigiano-Reggiano is streamed in to form tiny, light, and flavorful clouds. A bit of fresh nutmeg and lemon complete the picture. It's quick, comforting, warming, and oh so delicious.

Recipe Facts

Active:15 mins
Total:15 mins
Serves:4 servings

Rate & Comment

华体会应用下载

  • 1quart(950ml)homemade chicken stock(orhomemade pressure cooker chicken stock) or homemade beef broth (see notes)

  • Kosher salt

  • 4largeeggs

  • 3 ounces (85g) freshly gratedParmigiano-Reggiano cheese

  • Freshly gratednutmeg, to taste (optional)

  • Freshly grated lemon zest and/orfresh lemon juice, to taste (optional)

  • Finely minced flat-leafparsley, to garnish (optional)

Directions

  1. In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt.

  2. Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed.

  3. Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed.

  4. You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot.

Special Equipment

Saucepan, whisk

Notes

Homemade stock is very important here, since it's very exposed. Store-bought broths and stocks can be used, but we don't recommend it since they generally don't taste nearly as good. To make a simple beef broth, simmer beef stewing meat, bones, and/or ground beef and aromatic vegetables like carrot, onion, celery, and garlic until flavorful (at least 1 hour); you can also use a pressure cooker for a beef broth, which should cut the cooking time down to about 30 or 45 minutes.

Make-Ahead and Storage

The broth can be made in advance, but the egg mixture is best when added shortly before serving. Still, the finished soup can be refrigerated in an airtight container for up to 5 days. Reheat gently before serving.

This Recipe Appears In

Nutrition Facts(per serving)
178 Calories
11g Fat
4g Carbs
16g Protein
Show Full Nutrition LabelHide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 178
% Daily Value*
Total Fat11g 14%
Saturated Fat 5g 24%
Cholesterol204mg 68%
Sodium1219mg 53%
Total Carbohydrate4g 2%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein16g
Vitamin C 1mg 5%
Calcium 229mg 18%
Iron 2mg 9%
Potassium 311mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes