Roman Egg Drop Soup (Stracciatella Alla Romana)

A classic Roman dish, this comforting egg drop soup is a delicate and flavorful combination of chicken stock, eggs, and Parmigiano. Perfect for a light and satisfying meal.

Ingredients

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
	lemon, zest of
	salt & freshly ground black pepper, to taste
3	tablespoons chopped flat-leaf Italian parsley
	extra virgin olive oil

Instructions

• 1. In a saucepan, bring the chicken stock to a gentle boil over medium-high heat.
  2. In a mixing bowl, whisk together the eggs, freshly-grated Parmigiano, dried breadcrumbs, flour, and lemon zest.
  3. Slowly incorporate the egg mixture into the gently boiling stock, whisking constantly. Cook for about 1 minute after all the mixture is added, then reduce the heat.
  4. Season the soup with salt and freshly ground black pepper to taste.
  5. Serve the soup in bowls, garnished with chopped flat-leaf Italian parsley and a drizzle of extra virgin olive oil.

Jul 18, 2024