A simple Italian Soup made with broth, eggs and parmesan cheese. A Roman Soup Recipe perfect for cold winter days. Make it with a homemade broth or store bought, ready in 5 minutes.
This was of course a soup that I first tried prepared by my mother-in-law, it’s a big favourite for children, although adults can never say no to a bowl. The Italian version of Egg Drop Soup. Add a generous sprinkling of freshly grated Parmesan Cheese and freshly chopped parsley if you wish. So good.
How to make it
This soup is made with only 4 ingredients, broth, eggs, parmesan cheese and nutmeg.
In a medium to large pot bring the broth to a boil. In a small bowl beat the eggs then add the parmesan cheese, salt and nutmeg (if desired). If you don’t like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans. Beat until well combined.
Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again, give it another whisk and then serve.
How to make homemade broth
For this recipe Italians like to use a meat based broth either beef or chicken, if you prefer you can make a vegetable broth. Of course if you prefer you can use store bought.
In a large pot add a few pieces of meat (bone in is also a good idea), a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and let the liquid cool before using.
Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.
What does Stracciatella mean?
To tell the truth there is no direct translation in English for this word, similar to Italian words such as Pizza or Pasta. Stracciatella can mean 3 different types of Italian food, from this soup to Gelato which is similar to chocolate chip ice cream, to Stracciatella Formaggio which is a type of cheese prepared with Buffalo milk.
Is it Healthy?
This soup is not only healthy but it’s also low in calorie, 159 calories for 1 1/3 cups. This is a typical soup of the Lazio Region in Italy, once considered a poor man’s dish it is now extremely popular and is a must soup at Christmas and Easter time. If you want to make it a more hearty you can add some pastina (very small pasta) to the broth along with the eggs.
How to store it
It is always best to eat this soup as soon as it’s made but if you have leftovers store them in an airtight container in the fridge. It will keep for up to 2 days. It can also be frozen, freeze in a freezer safe container it will last up to 1 month.
More Delicious Italian Soups
So if you are looking for a new and different soup to try then I hope you try this Italian Stracciatella Soup and let me know what you think. Buon Appetito!
Italian Stracciatella Soup
- 4 cups broth (chicken, beef or vegetable) (940 grams)
- 3 large eggs
- ½ cup freshly grated parmesan cheese (50 grams)
- 1 dash nutmeg* (if desired)
*If you like you can substitute with lemon zest.
- In a medium to large pot bring the broth to a boil.
- In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don't like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.
- Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.
*Taste for salt, I don't add salt if I use a store bought broth, but I do add a pinch or 2 for homemade.
Today is also Taste Creations Week! Please check out these other delicious Cookie Recipes from my Food Blogger Friends.
Terri from Our Good Life – Potato & Onion Breakfast Soup
Nikki from Tikkido – Cream of Mushroom Soup
Lauren from Mom Home Guide – Tomato Vegetable Soup with Pasta