Carrie’s Experimental Kitchen

Stracciatella alla Romano Soup (Roman Style Egg Drop)

Stracciatella alla Romana Soup

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.

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.

Stacciatella alla Romano or otherwise known as Roman Style Egg Drop Soup

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.

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. Click To Tweet

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.

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. 

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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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. 
Stracciatella alla Romano (Roman Style Egg Drop Soup)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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. 

Course: Soup
Author: Carrie's Experimental Kitchen
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
  1. Add the chicken broth to a pot and bring to a low boil.
  2. In a bowl, whisk together the eggs, parsley, cheese and nutmeg.
  3. 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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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. 

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*Originally posted October 2012; Updated February 2018

2 Comments

  1. Julia | JuliasAlbum.com
    October 4, 2012 at 4:06 am - Reply

    This is a beautiful looking soup! And I am so hungry right now, I shouldn’t be allowed to look at pretty food photos :).

    • Carrie's Experimental Kitchen
      October 4, 2012 at 10:17 am - Reply

      Thank you Julia 🙂

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