Stracciatella in Brodo (Roman Egg Drop Soup)
Why this recipe works
- Ready quickly: A short simmer and a final stream of egg make this a fast soup with very little active cooking.
- Few ingredients, clear flavour: Good stock, egg and Parmesan provide the structure, seasoning and savoury depth without needing a long cook.
- Silky broth: Whisking the egg into gently simmering stock creates tender ribbons and a lightly creamy finish.
Get the most out of this recipe
Texture tips
- For finer ribbons: Pour the egg mixture in a thin stream while whisking gently in one direction.
- For larger curds: Stir more slowly after adding the egg so it sets into soft, fluffier pieces.
- Keep the egg tender: Stop cooking as soon as the egg has just set; prolonged simmering can make the curds firm.
Ingredient notes
- Use a well-flavoured stock: The broth carries the dish, so choose a chicken stock with good savoury depth and season it carefully before adding the cheese.
- Season lightly at first: Parmesan adds saltiness as it melts, so keep the stock slightly under-seasoned until the soup is finished.
- Grate the cheese finely: Finely grated Parmesan disperses more evenly through the egg mixture and helps avoid clumps.
Timing notes
- Serve straight away: Stracciatella in brodo is at its best immediately after cooking, while the broth is hot and the egg ribbons are delicate.
- Have everything ready: Once the stock is simmering, the egg sets in about a minute, so whisk the eggs, grate the cheese and chop the parsley before combining.
Authenticity notes
- Roman simplicity: This is a pared-back Roman-style soup where the character comes from broth, egg, cheese and black pepper rather than added vegetables or pasta.
- The stracciatella texture: The name refers to the small torn-looking strands formed when the egg mixture meets hot broth.
Equipment you'll need
Ingredients
Instructions
- Pour the chicken stock into a saucepan and bring to a gentle simmer over medium heat. Taste and season with the fine sea salt, keeping it slightly under-seasoned as the parmesan will add saltiness.
- Meanwhile, crack the eggs into a mixing bowl and whisk until smooth and lightly frothy. Stir in the parmesan and the black pepper.
- With the stock gently simmering, whisk the broth in one direction to create a slow whirlpool. Pour in the egg mixture in a thin stream, whisking gently for fine ribbons or stirring with a whisk for larger curds. Cook for 1 minute until the egg is just set and the broth looks slightly creamy.
- Finely chop the fresh parsley and stir most of it into the soup. Ladle into bowls and finish with the remaining parsley; serve straight away.
Recipe notes
Tips
- Keep the stock at a gentle simmer, not a rolling boil, so the egg forms tender ribbons rather than tough bits.
- For larger, fluffier pieces of egg, stir the stock slowly with the whisk instead of whisking briskly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are safe to eat lightly cooked and ensure the soup is piping hot.
Substitutions
- Replace Parmesan with Grana Padano cheese for a slightly milder, sweeter finish.
- Replace fresh parsley with fresh basil for a more aromatic, herb-forward bowl.
Storage
- Refrigerate up to 2 days
- Best eaten immediately. Cool leftovers quickly and refrigerate; reheat gently in a saucepan over low heat until piping hot, stirring carefully to avoid breaking up the egg too much.
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Recipe overview
- Servings: 2 bowls
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk
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