Roman Stracciatella Soup

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:

the chic brûlée

Recipe type: Soup

Serves: 4

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Print

 

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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