Italian Soups

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.

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 4 cups of chicken broth made by boiling a chicken breast with onion, celery and bay leaf for about an hour
  • 2 eggs
  • 2 tbsp of grated Parmigiano Reggiano Cheese
  • salt and pepper to taste

 

DIRECTIONS:

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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