Stracciatella Alla Romana (Roman 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.

Chop the onion into small pieces using horizontal slicing and radial cuts.

Heat olive oil in a pot over medium heat.

Add the chopped onions to the pot and cook for about 15 minutes until they are browned and caramelized.

Add a generous helping of salt to the onions while they cook.

After about 10 minutes, add 4 cups of beef stock to the pot.

Add the rind from Parmesan cheese to the stock for flavor.

Bring the stock to a boil, then reduce to a vigorous simmer.

In a bowl, whisk together 3 eggs, 1/4 cup of Parmesan cheese, salt, smoked pepper, and a pinch of nutmeg.

Slowly drizzle the egg mixture into the simmering broth while stirring gently.

Serve the soup topped with more Parmesan cheese and fresh parsley, alongside crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens