Stracciatella alla romana recipe

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  • Cuisine: Italian
  • Serves 4

Ingredients

1L chicken stock
3 medium eggs
Handful flat leaf parsley, finely chopped
100g freshly grated Parmigiano-Reggiano
Sea salt
Freshly ground black pepper
1-2 gratings of fresh nutmeg
Knob of butter
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Preparation

Pour the chicken stock into a large pot and bring to boiling point.  In a bowl, whisk the eggs, cheese and parsley.  Season to taste with salt, pepper and nutmeg and quickly add to the stock.  The egg will cook almost instantly.  Lightly stir the cooked egg with a fork so that it separates into uneven strands.  Add butter, stir gently and serve immediately.

Note: It is important to let the egg set before breaking it up, otherwise the strands may be too small and the soup will look grainy.
 

If you enjoyed this Stracciatella alla romana recipe then browse more Italian recipes, soup recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
09 Apr 2010 05:29 AEST
Alessandra
I am from Rome and for as long as I can remember this soup has been a tradition on xmas day no matter how hot it is. It is divine and so yummy! Give it a try you wont be disappointed.
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