Stracciatella alla Romana (Italian Egg Drop Soup) Recipe
[Photographs: Vicky Wasik]
Stracciatella alla romana is the egg drop soup of Italian cooking. It starts with a rich meat broth (either chicken or beef), into which a beaten mixture of whole eggs and grated Parmigiano-Reggiano is streamed in to form tiny, light, and flavorful clouds. A bit of fresh nutmeg and lemon complete the picture. It’s quick, comforting, warming, and oh so delicious.
Why It Works
- Homemade stock makes all the difference here; most store-bought ones just won’t cut it.
- Blending the egg with grated cheese adds a ton of flavor to each spoonful of soup.
- Whisking the egg mixture into the soup breaks it up into small, cloud-like nubbins.
- 1 quart (950ml) homemade chicken stock (or homemade pressure cooker chicken stock) or homemade beef broth (see note)
- Kosher salt
- 4 large eggs
- 3 ounces (85g) freshly grated Parmigiano-Reggiano cheese
- Freshly grated nutmeg, to taste (optional)
- Freshly grated lemon zest and/or fresh lemon juice, to taste (optional)
- Finely minced flat-leaf parsley, to garnish (optional)
In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt.
Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed.
Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed.
You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot.
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