Stracciatella (Italian Egg Drop Soup)
Italian Name: Stracciatella alla Romana
A light Roman soup made with eggs, Parmesan, and broth — Italy’s comforting version of egg drop soup, often served as a starter or during holidays.
📸 [Insert image: a steaming bowl of Stracciatella with Parmesan and parsley]
🕒 Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
🍽️ Servings: 4 | 🧑🍳 Difficulty: Very Easy
🍲 Low-Carb / High-Protein / Italian Classic
📋 Ingredients:
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4 cups chicken broth (or vegetable for vegetarian version)
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3 large eggs
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3 tbsp grated Parmesan cheese
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2 tbsp semolina flour (optional for thickness)
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Salt and pepper to taste
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Pinch of nutmeg (optional)
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Chopped parsley for garnish
👨🍳 Instructions:
-
Heat the broth:
In a medium saucepan, bring the broth to a gentle boil. -
Prepare the egg mixture:
In a bowl, beat the eggs with Parmesan, semolina (if using), salt, pepper, and a pinch of nutmeg. -
Create the "stracciatella":
Reduce the heat to low. Slowly pour the egg mixture into the hot broth in a thin stream, stirring continuously in a circular motion.
The egg will cook instantly and form delicate shreds (“straccetti”). -
Finish and serve:
Simmer for 1–2 more minutes. Serve hot, garnished with chopped parsley and more Parmesan if desired.
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 10g |
| Fat | 8g |
| Carbs | 3g (with semolina) |
| Sodium | 560mg |
| Calcium | 15% DV |
| Iron | 6% DV |
