Stracciatella Soup (Stracciatella alla romana)
Overview
Stracciatella is a Roman soup in which eggs beaten with grated Parmesan, a little semolina and nutmeg are whisked into simmering broth. They set into soft, ragged shreds, which is what stracciatella means: 'little rags'. The broth must be good, as it is the base of the dish. It takes only minutes to make and is light but comforting. In Rome it is traditionally served at Easter and other festive meals, and it is also a common soup for convalescents.
History
Egg drop soups appear in many cuisines, and Rome's version has been made for a long time in home kitchens as a simple way to turn broth into a festive first course. It is particularly associated with Easter in Lazio. The name is shared with the gelato flavour with chocolate shards and with a fresh cheese from Puglia, all referring to small shreds.
Main ingredients
Meat broth, eggs, parmesan, semolina, nutmeg, parsley. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Egg soups · Barley and grains soups · Cheese soups · More soups from Italy
Recipe
Method
- 1
Beat the eggs with cheese, semolina, nutmeg and a pinch of salt.
- 2
Bring the broth to a gentle simmer.
- 3
Pour in the egg mixture while whisking with a fork.
- 41-2 min
Cook for 1-2 minutes until the egg sets in shreds and serve with parsley.
- ✓
Serve. About 15 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
