Best 3 Stracciatella Alla Romana Roman Egg Drop Soup Recipes
Stracciatella alla Romana, also known as Roman egg drop soup, is a classic Italian dish that is both comforting and delicious. It is made with a simple broth, eggs, and grated Parmesan cheese, and is often served with croutons or toasted bread. This flavorful soup is a great way to use up leftover egg whites, and it can be easily customized to your own taste. Whether you are looking for a light lunch or a hearty dinner, stracciatella alla Romana is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 25m
Yield About 6 servings
Number Of Ingredients 9
Steps:
- Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
- In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
- When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
- Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams
ROMAN EGG DROP SOUP
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.
Provided by David Tanis
Categories dinner, easy, quick, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
- Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
- Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
- Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.
Provided by Alan in SW Florida
Categories Stocks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, over medium-high heat, bring the chicken stock to a boil.
- In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
- Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
- Adjust the seasoning with salt and pepper.
- Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
Nutrition Facts : Calories 160, Fat 6.9, SaturatedFat 2.3, Cholesterol 149.4, Sodium 426.8, Carbohydrate 12.2, Fiber 0.5, Sugar 3.8, Protein 11.4
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be sure to whisk the eggs vigorously before adding them to the soup to prevent them from curdling.
- If you don't have Parmesan cheese, you can substitute another hard cheese, such as Romano or Asiago.
- To make a vegetarian version of the soup, omit the chicken broth and use vegetable broth instead.
- You can also add other vegetables to the soup, such as carrots, celery, or potatoes.
- Serve the soup immediately, garnished with additional Parmesan cheese and black pepper.
Conclusion:
Stracciatella alla Romana is a classic Italian soup that is easy to make and delicious to eat. It is a perfect soup for a cold winter day or a light lunch. The combination of the rich chicken broth, the tender egg ribbons, and the flavorful Parmesan cheese is sure to please everyone at the table. So next time you are looking for a simple yet satisfying soup recipe, give Stracciatella alla Romana a try.
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