Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done in Rome"), but also popular in Marche, Emilia Romagna and throughout Italy. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle ("little shreds") of cooked egg in the broth, which is clarified by the process. The result is an extraordinary, warming, delicious soup that takes only minutes from preparation to plating.
To add a photo, please follow this submit form.
- Stracciatella Soup @ Thibeault's Table Recipes: This is a very simple soup to make. Just a few simple ingredients. No need to measure. Just adjust to suit your own taste.
- Soup a la Straciatella, with gluten and dairy free option @ Wholesome Cook: I’ve used free range barbecue chicken and eggs, and Massell chicken-style stock, because it is gluten, wheat and MSG free. Omit cheese for a dairy free version.
- All in a Dai's work: Stracciatella Soup
- Stracciatella (Egg Drop) Soup | In Danny's Kitchen
- Stracciatella Soup | from the Bartolini kitchens
Stracciatella: Roman Egg Drop Soup, www.romeloft.com
La Stracciatella alla Romana: Italian Egg Drop Soup, food.rlove.org