Roman Stracciatella Soup

April 19, 2012

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Considered a “peasant food” in Italy, Stracciatella soup has been around for ages and originates from Rome. Stracciatella is simply an Italian version of egg drop soup. In this recipe, I made a few small modifications from the traditional recipes, including adding escarole and orzo to make it a full, albeit light, meal. It’s simple, comforting, and supremely simple to make. Enjoy!

Roman Stracciatella Soup

Ingredients
6 cups chicken stock
3 eggs, lightly beaten
1/4 cup grated Parmigiano-Reggiano
1/2 cup orzo
1/4 teaspoon fresh lemon rind
1/4 fresh parsley, chopped
4 cups escarole, chopped
pinch nutmeg
pinch salt and pepper

Directions
In a large stockpot, bring chicken broth to a boil.

Cook orzo al dente in a separate pot according to package directions.


Meanwhile, in a large bowl, combine eggs, Parmigiano-Reggiano, nutmeg, lemon rind, parsley and salt and pepper.


Add escarole to the broth and cook for 3-4 minutes until leaves are tender.

Bring the broth back to a boil. In a slow, steady stream, whisk the egg mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes.

Add cooked orzo to soup.

Serve immediately, topped with more grated cheese if desired.

 

Roman Stracciatella Soup
 
Author:
Recipe type: Soup
Serves: 4
Prep time:
Cook time:
Total time:
 
A traditional Roman favorite, "Italian Egg Drop Soup" is a comforting blend of chicken broth, eggs and parmesan cheese.
Ingredients
  • 6 cups chicken stock
  • 3 eggs, lightly beaten
  • ¼ cup grated Parmigiano-Reggiano
  • ½ cup orzo
  • ¼ teaspoon fresh lemon rind
  • ¼ fresh parsley, chopped
  • 4 cups escarole, chopped
  • pinch nutmeg
  • pinch salt and pepper
Instructions
  1. In a large stockpot, bring chicken broth to a boil.
  2. Cook orzo al dente in a separate pot according to package directions.
  3. Meanwhile, in a large bowl, combine eggs, Parmigiano-Reggiano, nutmeg, lemon rind, parsley and salt and pepper.
  4. Add escarole to the broth and cook for 3-4 minutes until leaves are tender.
  5. Bring the broth back to a boil. In a slow, steady stream, whisk the egg mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes.
  6. Add cooked orzo to soup.
  7. Serve immediately, topped with more grated cheese if desired.

 

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