Stracciatella alla romana

Stracciatella alla romana is a simple and tasty soup that belongs to the culinary tradition of Lazio. Here’s how to prepare it:

Ingredients

• 1 liter of clear meat broth
• 2 eggs
• 50 g of grated Parmesan cheese
• Grated lemon zest, to taste
• Nutmeg, to taste
• Salt and pepper, to taste
• Semolina or breadcrumbs, if desired to thicken the soup further

Preparation

1. Start by bringing the meat broth to a boil. If you don’t have homemade broth, you can use broth cubes, but the taste will be more authentic with broth made from beef or chicken bones and meat.
2. In a separate bowl, beat the eggs along with the grated Parmesan cheese, a bit of grated lemon zest (be careful not to overdo it), a pinch of nutmeg, salt, and pepper.
3. When the broth reaches a boil, reduce the heat and slowly pour the egg mixture into the broth, continuously stirring with a whisk or a fork to create “rags” of cooked eggs in the broth.
4. Cook for another 2-3 minutes on low heat, continuing to stir gently until the eggs are well set and the broth has taken on a bit of consistency.
5. Optionally, to make the soup thicker, you can add some semolina or breadcrumbs, but it’s also fine without.
6. Taste and adjust for salt and pepper if necessary, then serve hot.

Curiosity

The word “stracciatella” derives from “stracciare,” which in this case refers to the “shredded” eggs in the broth, forming the little strips that give the soup its name. This dish is very popular not only in Rome but throughout the Lazio region, as a simple but flavorful comfort food.