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
- 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
- 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.