Stracciatella
This brothy, comforting soup is a staple of home cooking in Rome, often served as a light first course when something warm and soothing is in order. You can find it at select trattorie, too, like at my go-tos Armando al Pantheon and Al Moro. Its name, stracciatella, comes from stracce, “rags,” a nod to the wispy strands of egg that form when the mixture is poured into hot broth. The technique is simple, but the texture can be dialed up or down depending on how vigorously you stir; gentle movement yields silky ribbons, while more enthusiastic whisking creates a finer scramble. With good broth, fresh parsley, and a hit of Parmigiano-Reggiano, this humble soup is a master class in simplicity.
6 ingredients
Prep: 10 mins
Cook: 10 mins
Stracciatella
Ingredients (6)
Ingredients (6)
Instructions
Bring the broth (6 cups) to a rolling boil in a large stockpot over medium-high heat.
Reduce the heat to low so the broth is gently simmering and add salt until it tastes like a seasoned soup.
Meanwhile, beat together the eggs (4 large), Parmigiano-Reggiano (¼ cup), lemon juice (1 Tbsp), and parsley (2 Tbsp) in a medium bowl.
Season with salt. Transfer to a measuring cup with a spout or a small pitcher.
While stirring the broth in a circular motion with a whisk or a fork, drizzle in the egg mixture from a height of about six inches, forming ribbons of cooked egg.
Turn off the heat and stir gently for 1 minute.
Serve immediately.
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