Stracciatella alla romana is a tasty and hearty soup, a simple and poor dish that is still prepared in the houses of grandmothers and aunts, even in Umbria and Marche, with small variations from region to region.
Today we offer you our recipe for this very nutritious soup made with meat broth and a mixture of eggs and Parmesan cheese: dipped into the boiling meat broth it turns into soft and tasty flakes.
What better occasion to recall the local culinary traditions if not the lunches of parties?
Particularly for Easter and Christmas, the stracciatella can not miss on the tables of central Italy; this poor and sober soup, with ancient origins, born to reuse the leftover broth in a tasty and nutritious way, is often served as an appetizer: a warm dish that opens the culinary dances of the holidays.
Once the festivities are over, stracciatella alla romana will warm you up on cold winter days, a comfort food from days gone by but still very much in vogue today!
- 2 eggs
- 1/4 cup of fresh grated parmesan cheese
- 1/4 cup of fresh Italian flat leaf parsley, chopped
- 1/8 tsp of nutmeg
- 1/4 tsp of salt
- 1/4 tsp of white pepper
- 1 quart can of chicken broth
- 2 chicken breast, cooked and shredded
In a medium size bowl beat together the eggs, cheese, parsley, nutmeg,
Salt and pepper.
In a large pot bring the broth to a boil.
Pour in the egg mixture in streams.
Add the chicken lowering the heat and simmer for 2 to 3 minutes.