Stracciatella alla
Romana
Roman egg & cheese soup
Beaten eggs and Parmigiano-Reggiano form soft ribbons in hot broth, making a light Roman first course with a gently savory finish.
Egg ribbons; the photo includes greensSoft ribbons,
a clear broth.
In this Roman soup, eggs beaten with grated cheese meet simmering broth and separate into tender little shreds. The name stracciatella refers to those ragged pieces. A little nutmeg gives the clear broth a warm aroma without turning it into a thick cream soup.
It is a light primo, useful when you want a warm beginning before a more substantial course. The same name appears on cheese and gelato menus, so look for alla romana or the soup section. Some versions add greens or semolina; this one keeps the egg-and-cheese mixture simple.
Explore by food: Soups
Let’s make stracciatella alla romana.
Ready-made broth keeps this egg-and-cheese soup straightforward.
Four small bowls as a first course.
What you’ll need
- 1 lready-made chicken or beef broth
- 4large eggs
- 80 gParmigiano-Reggiano, finely grated
- ⅛ tspgrated nutmeg
- ¼ tspblack pepper
- to tastefine salt
Use a broth you enjoy on its own. The timing begins with prepared broth; making broth from scratch is a separate task.
How to make it
- 01
Heat the broth
Bring the broth to a steady simmer in a saucepan. Taste it before adding any salt.
- 02
Beat the eggs
Whisk the eggs, cheese, nutmeg and pepper in a bowl until evenly combined.
- 03
Form the ribbons
Pour the egg mixture slowly into the simmering broth while stirring gently with a fork. Simmer for 3–5 minutes, stirring once or twice, until all the egg is set in soft shreds. Ladle into warm bowls and serve.
While you’re in Lazio…
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