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.

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)

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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