Stracciatella (Roman Egg Drop Soup)

A comforting Roman soup of hot chicken broth swirled with egg, Parmigiano and a touch of nutmeg.

Ingredients

• 8 cups good chicken stock
• 4 large eggs
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh parsley
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

Directions

1. Bring the chicken stock to a gentle boil in a large pot.
2. In a bowl, whisk together the eggs, grated cheese, parsley and nutmeg.
3. While stirring the simmering broth in a slow circle, drizzle in the egg mixture.
4. Continue stirring gently for about 1 minute so the egg forms delicate little shreds (straccetti).
5. Season with salt and pepper and serve immediately with extra grated cheese.

Notes

Lidia Bastianich’s stracciatella alla romana, Italy’s elegant egg-drop soup.