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)

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.