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Home » Recipes » Soup Recipes

February 28, 2018 · 2 Comments

Stracciatella alla Romano Soup

Easter· Gluten Free Recipes· Italian· Soup Recipes

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Stacciatella alla Romano or Roman Style Egg Drop Soup is an Italian soup consisting of a broth with a shredded eggs, cheese and spices.
Stracciatella alla Romana Soup

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.

Stacciatella alla Romano or Roman Style Egg Drop Soup in a bowl

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. 

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

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!

Stacciatella alla Romano Soup

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Stacciatella alla Romano or Roman Style Egg Drop Soup in a bowl

Stracciatella alla Romano (Roman Style Egg Drop Soup)

Carrie's Experimental Kitchen
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. 
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine Italian
Servings 4

Ingredients
  

  • 4 c. Low Sodium Chicken Broth
  • 5 large Eggs
  • 1 tbsp. Fresh Italian Parsley, chopped
  • 2 tbsp. Pecorino Romano Cheese, grated
  • ⅛ 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. 
Keyword eggs
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 Italian soup in a bowl.

 

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*Originally posted October 2012; Updated February 2018

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Reader Interactions

Comments

  1. Julia | JuliasAlbum.com says

    October 04, 2012 at 4:06 am

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

    Reply
    • Carrie's Experimental Kitchen says

      October 04, 2012 at 10:17 am

      Thank you Julia 🙂

      Reply

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