dinner

Stracciatella alla Romana

Name: Stracciatella alla Romana
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 6 cups good chicken broth; 3 large eggs; 1/3 cup finely grated Parmigiano-Reggiano; 1 tablespoon fresh lemon juice; 1 tablespoon fine semolina or breadcrumbs; Pinch of freshly grated nutmeg; Fresh flat-leaf parsley, chopped; Kosher salt and freshly ground black pepper

Roman egg-drop soup, but more refined than the Chinese version: beaten eggs mixed with Parmigiano-Reggiano and a squeeze of lemon, drizzled into simmering broth. The cheese makes the egg ribbons richer and more substantial. A 5-minute soup that tastes like it took an hour.

Prep: 5 min Cook: 5 min Total: 10 min Serves: 4

Ingredients

6 cups good chicken broth
3 large eggs
1/3 cup finely grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice
1 tablespoon fine semolina or breadcrumbs
Pinch of freshly grated nutmeg
Fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper

Instructions

Bring the chicken broth to a gentle boil in a medium saucepan. Season to taste with salt.
In a bowl, whisk together the eggs, Parmigiano, lemon juice, semolina, and nutmeg until combined.
Reduce the broth to a bare simmer. Pour the egg mixture in a thin stream while stirring the soup gently with a fork. The egg should form delicate, cheese-flecked strands.
Simmer for 1 to 2 minutes — just long enough for the egg to cook through.
Ladle into warm bowls. Top with parsley, a crack of black pepper, and more grated Parmigiano if you like.