Stracciatella Alla Romana Roman Egg Drop Soup Recipes

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STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 25m

Yield About 6 servings

Number Of Ingredients 9



Stracciatella alla Romana (Roman Egg Drop Soup) image

Steps:

  • Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
  • In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
  • When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
  • Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams

1/4 cup extra-virgin olive oil
2 medium yellow onions, diced
Kosher salt
6 large eggs
1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground black pepper
8 cups chicken stock, preferably homemade
2 tablespoons finely chopped flat-leaf parsley

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.

Provided by Alan in SW Florida

Categories     Stocks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9



Stracciatella Alla Romana (Roman Egg Drop Soup) image

Steps:

  • In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  • In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
  • Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
  • Adjust the seasoning with salt and pepper.
  • Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.

Nutrition Facts : Calories 160, Fat 6.9, SaturatedFat 2.3, Cholesterol 149.4, Sodium 426.8, Carbohydrate 12.2, Fiber 0.5, Sugar 3.8, Protein 11.4

5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find)
4 eggs
4 tablespoons freshly-grated parmigiano-reggiano cheese
2 tablespoons dried breadcrumbs
1 tablespoon flour
1 lemon, zest of
salt & freshly ground black pepper, to taste
3 tablespoons chopped flat-leaf Italian parsley
extra virgin olive oil

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.

Provided by David Tanis

Categories     dinner, easy, quick, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8



Roman Egg Drop Soup image

Steps:

  • 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.

12 cups homemade chicken broth
Salt
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley

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