Stracciatella alla Romana

Name: Stracciatella alla Romana
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 1000 ml meat broth; 3 piece large eggs; 60 g parmigiano reggiano; 25 g fine semolina; 0.5 tsp Nutmeg; 0.5 tsp lemon zest; 0.5 tsp Fine sea salt; 0.25 tsp Black pepper; 1 tbsp flat-leaf parsley

A comforting Roman soup of beaten eggs, grated Parmigiano Reggiano, and nutmeg whisked into simmering meat broth to form delicate shreds.

🇮🇹Italy· Lazio

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 195 kcal

Ingredients

0 of 9 gathered

Servings

1000 ml meat broth — rich beef or capon stock
3 piece large eggs — room temperature
60 g parmigiano reggiano — finely grated
25 g fine semolina — semolino, or fine breadcrumbs
½ tsp Nutmeg — freshly grated
½ tsp lemon zest — finely grated, untreated
½ tsp Fine sea salt — to taste
¼ tsp Black pepper — freshly cracked
1 tbsp flat-leaf parsley — finely chopped

Equipment

•Medium saucepan
•Mixing bowl
•Whisk
•Ladle
•Fine grater

Nutrition

Per serving, approximate

Calories: 195 kcal
fat: 12 g
carbs: 6 g
fibre: 0 g
protein: 16 g
calories: 195 kcal

Instructions

1
Pour the meat broth into a medium saucepan and bring it to a gentle boil over medium heat.
2
Crack the eggs into a medium mixing bowl.
3
Add the grated Parmigiano Reggiano, fine semolina, grated nutmeg, and lemon zest to the eggs.
4
Whisk the egg mixture vigorously until completely smooth and thick.
5
Reduce the heat under the saucepan so the broth simmers steadily.
6
Pour the egg mixture into the simmering broth in a steady stream.
7
Leave undisturbed for thirty seconds until the egg mixture begins to set at the bottom.
8
Whisk the broth vigorously for one minute to break the cooked egg into delicate, ragged shreds.
9
Remove the saucepan from the heat immediately to keep the shreds soft and tender.
10
Ladle the hot soup into warm bowls and garnish with chopped parsley and freshly cracked black pepper.

Chef's tips

Use the best-quality homemade meat broth possible, as it provides the core savoury depth of the dish. Do not overcook the eggs after whisking, or the shreds will turn rubbery rather than meltingly soft. A touch of fresh lemon zest brightens the rich, savoury profile of the cheese and broth.

Ingredient substitutions

Parmigiano Reggiano → Pecorino Romano for a sharper, more intensely Roman flavour profile
fine semolina → fine dry breadcrumbs or cornstarch for a gluten-free variation
meat broth → rich vegetable stock to make the dish vegetarian

Storage

Best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to one day.

Reheating

Reheat very gently over low heat in a small pan just until steaming, avoiding a rolling boil.

Common mistakes to avoid

•Boiling the soup too hard after adding the eggs, which makes the shreds tough and grainy.
•Whisking immediately before the egg begins to set, resulting in cloudy broth instead of distinct shreds.
•Using a bland, under-seasoned commercial broth that lacks body.

Serving suggestions

Serve immediately in warmed ceramic bowls with an extra dusting of Parmigiano Reggiano.Accompany with toasted slices of crusty Italian sourdough bread.Serve as an opening course before a classic Roman roast such as abbacchio.