Roman Egg Drop Soup
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make “i straccetti,†or savory, eggy little rags. Featured in: Quiet Nourishment As Spring Settles In. Learn: How to Make Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
- salt
- freshly ground black pepper
- 6 large eggs
- zest of 1 lemon grated
- 12 cups homemade chicken broth
- nutmeg for grating
- parmesan for grating
- 2 to 3 tablespoons chopped italian parsley
- Carbohydrate 15.60693625 g
- Cholesterol 2538 mg
- Fat 62.3398175 g
- Fiber 10.8480626602172 g
- Protein 102.39969375 g
- Saturated Fat 19.3770725 g
- Serving Size 1 1 recipe (3288g)
- Sodium 5087.19949999998 mg
- Sugar 4.75887358978271 g
- Trans Fat 10.1369075 g
- Calories 1047 calories
In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer. Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan. Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so. Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
