Stracciatella Alla Romana (Roman Egg Drop Soup) Recipe (2024)

I like to add fresh baby spinach and a bit of fresh lemon juice.

I find that it is best to take the soup off the heat before pouring in the egg/cheese mixture. It prevents the cheese from clumping and the eggs will stream beautifully.

Step One: Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.
When onions are tender, add Parmesan rind and stock to pot.

If you leave out the cheese, this is identical to my mom’s Chinese egg drop soup. To make it even more authentic, add a bit of chopped green onion and sesame oil right before serving.

I prefer David Tanis' recipe for this soup - It's cleaner, purer tasting. Leave out the onion and add 3 whole garlic coves while heating the broth. Add thinly sliced scallions to the Italian parsley on top. Bellissima! You can make a smaller quantity with 1 quart of broth and 2 eggs.

Great as is and the key is the home made stock...never use store bought 'broth' or those K-ration cubes. Now to kick this up a notch to a great winter dinner or lunch add pulled rotisserie chicken and the baby spinich. and those herb or garlic scones or parma cheese bicscuts, or....yum.

I add baby spinach. Otherwise pretty much follow this as it is.

I love to add some rough chopped escarole.

kinda weird that the times photographer would shoot a picture with the cheese /eggs all clumped up...it should be in ribbons. Take the broth off the stove and whisk the cheese/egg mixture in a slow steady stream... Ribbons! and it wouldn't be Stracciastella without some fresh lemon juice to serve... otherwise a great recipe... perfect on a lenten friday

I have been making this soup for decades and have never added onions; it's very flavorful (and easier to make!) without them. I also like to add some small pasta (acini de pepe or stellete) to make it heartier.

Not recommended to freeze, the eggs get funky.

It works but I find the key is using a stock made from a base of roasted veges including onions, carrots, celery, and parsnip, with added fresh thyme and a bit of rosemary, a bayleaf, peppercorns and mushroom stems. Otherwise the soup 'liquor' is too bland and broth like.

Trying adding some small meatballs (ground beef and veal combined is best) or some shredded chicken

Can you use onion powder? If not, garlic? My mother made hers with no nutmeg. Swiss chard or spinach torn, hence the name, instead of parsley. She also put in mini (@ a centimeter in diameter) meatballs. It is our “go to if you are ill” soup and the first course of many holiday meals. I add extra garlic and onion powders to the broth. It is delicious, nourishing and healing. Mangia bene.

Would this still be as yummy as it sounds if I made it with Veggie Broth?

We've made this soup a couple of times and have really enjoyed it. One key issue that impacts the texture of the finished soup is the whisking while the egg mixture is being poured into the stock. The first time I made this, I whisked too vigorously, which broke the egg ribbons into smaller pieces. It still tasted really good, but looked too "muddy" because of the small egg pieces throughout the soup. The second time I made it, I focused on GENTLE whisking, creating the desired "ribbons".

This is a great hangover soup.

Great. Subbed in celery for half of the onion. Definitely doesn't need added salt -the stock and parmesan have plenty.

This was a super easy, quick, delicious soup. We'll make this one again.

My version from an Italian home chef website: proportions are 6 cups homemade chicken stock; 3 large eggs; 3 tbsp fresh chopped Italian parsley; 5 tbsp freshly grated cheese - half parm, half pecorino; pinch freshly grated nutmeg; and to give the eggs some body - 2 tbsp semolina. Combine all ingredients well and add slowly to the simmering broth, stirring constantly. It will be cloudy at first and then become clear. Chiffonade 2 cups of fresh spinach if desired and add to broth until soft.

My eggs clumped because of a personal error but I was able to reduce the recipe by 6 for a single serving and it was amazing

Definitely use homemade chicken stock. It makes all the difference and produces a much richer flavor.

This was delicious! Followed recipe with home made broth but subbed Swiss chard in for the parsley, as I was out of parsley. Wonderful rich flavor as written, however my family likes their soup a bit more meaty, so I broiled some meatballs and placed them in individual bowls, then ladled the soup over the meatballs. Delightful, my family loved it. This recipe is going into our rotation!

The broth makes this soup, or in my case, breaks it.

This is a wonderful soup on a cold night! Delicious.

I thought this was bland and boring. But when I reheated it the next day, I added lots of fresh-ground mixed peppercorns (black, green, white and szechuan) and found it was transformed over just using black pepper.

Is it possible to make this using vegetable broth ?

Take the soup off the heat before pouring in the egg/cheese mixture.

Adding mini meatballs and escarole or baby spinach makes a soup close to Nonna’s.

I only had bone marrow stock in the freezer, but it was equally delicious. I’ve often made the Chinese version with homemade chicken stock. I also took off the heat before adding the egg and cheese mixture.