Stracciatella - Roman Egg Drop Soup
By á-25630
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing. Eggs and broth -- hard to devise a better match! In the past custom dictated it be eaten at least once a week, but now its popularity has declined. However, it remains in the archives of authentic Roman cuisine, always ready to reemerge if needed.
Ingredients
- 2 About 2 quarts (liters) broth
- 4 eggs
- 3 tablespoons freshly grated Parmigiano
- 1 tablespoon very finely minced parsley (optional)
- 3-4 tablespoons semolina (optional, some recipes call for it)
- A pinch of freshly ground nutmeg (optional)
Details
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
In a bowl, combine the eggs, semolina (If you're including it), grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.
Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes, minute rags (straccetti, in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.
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