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) |
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| 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. |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 160 kcal |
| Protein | 11.4 g |
| Fat | 6.9 g |
| Carbohydrates | 12.2 g |
| Fiber | 0.5 g |
| Sugar | 3.8 g |
Published on Jul 18, 2024 by Luminița