Stracciatella Alla Romana an Italian Egg Drop Soup

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast offers a cheesy flavor with fewer calories.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth provides flavor without meat.

Start with 6 cups of chicken broth in a pot and bring it to a simmer (do not boil).

In a bowl, crack 3 eggs and whisk them together.

Add 2 tablespoons of semolina flour to the eggs and whisk until combined.

Add 1/2 ounce each of Parmigiano-Reggiano and Pecorino cheese to the egg mixture.

Add 2 tablespoons of chopped parsley to the mixture, reserving some for garnish.

Taste the broth to check for saltiness and add salt if necessary, considering the saltiness of the cheese.

Add a pinch of cayenne pepper and a pinch of nutmeg to the egg mixture and whisk until fully combined.

Once the broth is simmering, slowly pour the egg mixture into the broth while stirring quickly to create little rags (stracciatella).

Continue stirring until the broth clears up and the egg is cooked through, about a few minutes.

Serve the soup in bowls, drizzling with olive oil and garnishing with remaining parsley and red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens