Stracciatella Alla Romana
- Category
- Soups
- Published Date
- Served
- 4 servings
- Preparation
- 10 minutes
- Rating
A traditional Italian soup made with eggs, Parmigiano Reggiano cheese, and beef broth.
Ingredients
-
Eggs
Large eggs for the soup.
4 -
Parmigiano Reggiano Sheese
Grated cheese for flavor and texture.
50 g (1/2 cup) -
Beef broth
High-quality beef broth for a rich soup.
1 l (4 1/4 cups) -
Salt
to taste
Preparation
-
Directions
Step 1
In a medium bowl, whisk together the eggs and Parmigiano Reggiano cheese until well combined.
Step 2
Bring the beef broth to a boil in a medium pot.
Step 3
Add one-third of the egg mixture to the boiling broth, whisking constantly to make shreds of eggs.
Step 4
Add the remaining egg mixture in 2 more batches, letting the soup return to a boil between additions.
Step 5
Once all the eggs have been added, bring the soup to a final boil and use the whisk to break up any large clusters of eggs.
Step 6
Season with salt to taste.
Step 7
Serve the soup hot, topped with additional grated cheese.
Tips
- Use high-quality beef broth for a rich and flavorful soup.
- Whisk constantly when adding the egg mixture to prevent lumps from forming.
- Serve with additional grated cheese on top for extra flavor.
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