Stracciatella 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.
How do you make Stracciatella alla Romano Soup?
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.
Stracciatella alla Romano egg drop soup makes 4 cups and is a light, delicious gluten free soup that would go perfectly with any menu. ~Enjoy!
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- 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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