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ROMAN CHICKEN SOUP WITH EGG & CHEESE (STRACCIATELLA ALLA ROMANA)

Stracciatella alla romana is a soup made with meat broth and beaten eggs, very simple to prepare and hearty, rich in flavor.


A typical first course of the Roman tradition and of Lazio in general, of poor origins, today prepared especially at Christmas time.

Like any self-respecting traditional dish, stracciatella is also prepared and appreciated in other regions of central Italy.

STRACCIATELLA ALLA ROMANA

Stracciatella Alla Romana

Roman Chicken Soup with Egg and Cheese
Servings 4

Ingredients
  

  • 4 Cups Chicken Broth made by boiling a chicken breast with onion, celery, and bay leaf for about an hour
  • 2 Eggs
  • 2 tbsp Grated Parmigiano Reggiano Cheese
  • Salt and Pepper to taste

Instructions
 

  • In a saucepan, prepare chicken broth that will cook for at least one hour.
  • Strain the broth and remove the meat and vegetables.
  • In a small bowl, mix the eggs with the Parmigiano Reggiano cheese and a pinch of salt.
  • Bring the chicken broth to a simmer, then pour in the eggs, whisking vigorously with a whisk to create a swirl.
  • The eggs in contact with the hot broth will create a kind of “stracciatella.” Cook for a few minutes and turn off.
  • Season with pepper and serve very hot.
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