Stracciatella Soup (Roman Egg Soup)

• 4 cups chicken broth
• 1/2 cup water
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
2. 2 Add thyme, salt, and pepper, stirring for another minute.
3. 3 Pour in chicken broth and water, bring to a gentle simmer.
4. 4 In a medium bowl, whisk eggs and Parmesan cheese together until well combined.
5. 5 Gradually ladle about 1/2 cup of hot broth into the egg mixture, whisking constantly to temper the eggs.
6. 6 Pour the egg mixture back into the pot of simmering broth, stirring gently to create ribbons.
7. 7 Simmer for 1-2 minutes, or until the eggs are just cooked through.
8. 8 Taste and adjust seasoning if necessary.
9. 9 Ladle into bowls and garnish with freshly chopped parsley.
10. 10 Serve hot and enjoy your Roman comfort in a bowl!

Equipment

• Large pot
• Whisk

Variations

• Add cooked diced chicken or small pasta shapes for extra heartiness.

Substitutions

• Use vegetable broth for a vegetarian version.

Pairings

• Grilled garlic bread
• A crisp Pinot Grigio

Nutrition

Tips

• For a creamier texture, you can add a splash of heavy cream.
• Make sure to temper the eggs slowly to avoid scrambling them.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating gently.

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.

FAQ