Homemade Stracciatella all Romana Soup Recipe in Brodo (Italian Egg Drop Soup in Meat Broth)

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is lower in calories, while Pecorino is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth provides a lighter option, while bouillon is budget-friendly.

Peel and slice carrots into two-inch pieces.

Slice celery into two-inch pieces.

Slice a yellow onion in half and remove the peel.

Heat 1 tablespoon of olive oil in a large frying pan over high heat.

Add the onions cut side down and caramelize for 1.5 to 2 minutes.

Set the caramelized onions aside.

Slice two Roma tomatoes in half.

Add 2 pounds of chicken thighs and 2 pounds of chicken drumsticks to a large stockpot.

Add 1 pound of beef shank and 1 pound of top sirloin to the pot.

Add the caramelized onions, carrots, celery, 3 garlic cloves, 6 to 8 parsley stems, 1 bay leaf, 8 to 10 peppercorns, and 2 whole cloves to the pot.

Pour in 1 gallon of cold water and bring to a boil.

Skim the impurities from the surface as it boils.

Reduce heat to low medium and simmer for 2 hours, skimming every 30 minutes.

Strain the broth through a fine mesh strainer or cheese cloth.

In a medium bowl, combine 1.5 cups grated Parmesan cheese, 1/4 cup semolina flour, 4 large eggs, 3 tablespoons minced parsley, zest of 1/2 lemon, and 1/2 teaspoon salt.

Whisk the mixture until smooth and thick.

Slowly pour the egg mixture into the simmering broth while stirring to create small pieces of egg.

Optionally, add 2 cups of packed baby spinach to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens