Roman Stracciatella Soup
Author: the chic brûlée
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
A traditional Roman favorite, "Italian Egg Drop Soup" is a comforting blend of chicken broth, eggs and parmesan cheese.
  • 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
  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.
Recipe by the chic brûlée at