Stracciatella in Broth

Stracciatella in broth is a traditional Italian soup, typical of the Lazio region. The term “stracciatella” comes from the Italian word “stracciato,” which means “shredded” or “torn,” indicating the texture of the egg and cheese bits formed in the broth. Here’s how to prepare it:

Ingredients

• 1 liter of beef or chicken broth (homemade or prepared with bouillon)
• 2 large eggs
• 50 g of grated Parmesan cheese
• Grated nutmeg to taste
• Salt and pepper as needed
• Chopped fresh parsley (optional)

Preparation

1. Bring the broth to a boil in a large pot.
2. In a bowl, beat the eggs with the grated Parmesan, a pinch of nutmeg, salt, and pepper. If you want to add an extra touch of freshness, you can also include a handful of chopped parsley.
3. Once the broth is boiling, reduce the heat and simmer.
4. Slowly pour the egg and cheese mixture into the hot broth, stirring with a whisk or a fork to create “shreds” of egg.
5. Let it cook for about a minute, until the stracciatelle are cooked but still soft.
6. Taste and adjust the salt and pepper if necessary.
7. Serve the stracciatella in hot broth, with an extra sprinkle of Parmesan and another grating of nutmeg, if you like.

Curiosity

Stracciatella in broth is considered a “grandmother’s dish,” for its ability to restore and warm the heart. It is a light but nutritious first course, perfect as comfort food on cold days or when you’re feeling a bit under the weather.

In some variations, additional ingredients like chopped spinach or ricotta are added to the basic recipe to make the soup even richer.