Among the poor dishes of the Christmas tradition was the hen meat stock, the Romans needed then to “recycle” it in the following days. That’s how and why the stracciatella soup was invented. At this point, this recipe is unobtainable and has been relegated only to homemade dishes. It’s super good, and it’s a real comfort in winter.

Stracciatella soup

  • Preparation time: 5 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 1.5 liter or 1 ½ US quart of chicken broth
  • 4 whole eggs
  • 50 gr or 2 oz of grated pecorino Romano cheese
  • 1 tablespoon of semolina
  • Grated nutmeg to taste
  • Chopped parsley to taste
  • Salt and pepper to taste
  • Grated lemon peel to taste (optional)
  1. Instructions
  2. Strain the broth into a saucepan and bring it to a boil over low heat. Salt it.
  3. In a bowl, beat the eggs together with the salt, the pecorino cheese, the semolina, the nutmeg, and a little of the grated lemon peel.
  4. When the broth comes to a boil, pour the mixture and mix it so that lumps start to rise. Time it for three minutes, and the stracciatella is ready to be eaten. Serve hot.

Tips to ensure the success of the dish:

  • Use homemade meat broth. For the different suggested meat stock see here.
  • If you want to dilute a little “flavor to make it less “Roman” you can add half parmesan cheese and half pecorino cheese.”
  • The lemon peel is an added ingredient that was used my Grandmother Violetta, but it is not a mandatory ingredient.