Stacciatella alla Romano or otherwise known as Roman Style Egg Drop Soup is an Italian soup consisting of a broth with a shredded eggs, cheese and spices.
I’ve never made Stracciatella alla Romano soup before, but have seen it on several Italian restaurant menus, so I wanted to give it a try. Especially since it’s also a common soup to serve during an Italian Easter dinner.
This recipe is very simple to make and was ready in about 20 minutes so it’s perfect to serve for a last minute lunch or during the holidays as a starter. To make this soup you’ll need chicken broth, eggs, parsley, Pecorino Romano cheese and ground nutmeg.
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Start by bringing your chicken broth to a low boil in a medium saucepan. While the broth is coming to a boil, combine the remaining ingredients in a small bowl and whisk together until smooth. Gradually add the egg mixture to the broth; stirring slowly clockwise until the eggs are cooked; approximately 2 minutes. Season with salt and pepper to your liking; then serve.
This Stracciatella alla Romano makes 4 cups and is a light, delicious gluten free soup that would go perfectly with any menu. ~Enjoy!
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Stracciatella alla Romano (Roman Style Egg Drop Soup)
Ingredients
- 4 c. Low Sodium Chicken Broth
- 5 large Eggs
- 1 tbsp. Fresh Italian Parsley, chopped
- 2 tbsp. Pecorino Romano Cheese, grated
- 1/8 tsp. Ground Nutmeg
- Salt and Pepper, to taste
Instructions
- Add the chicken broth to a pot and bring to a low boil.
- In a bowl, whisk together the eggs, parsley, cheese and nutmeg.
- Gradually add the egg mixture to the heated broth; stirring slowly clockwise until the eggs are cooked (2-3 minutes). Season with salt and pepper to your taste.
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This is a beautiful looking soup! And I am so hungry right now, I shouldn’t be allowed to look at pretty food photos :).
Thank you Julia 🙂