Stracciatella Alla Romana (Roman Egg Drop Soup)

By Samin Nosrat

Updated May 5, 2022

Stracciatella Alla Romana (Roman Egg Drop Soup)
David Malosh for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
About 25 minutes
Rating
4(1,178)
Comments
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Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.

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Ingredients

Yield:About 6 servings
  • ¼cup extra-virgin olive oil
  • 2medium yellow onions, diced
  • Kosher salt
  • 6large eggs
  • ½cup finely grated fresh Parmesan, rind reserved, plus more for serving
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper
  • 8cups chicken stock, preferably homemade
  • 2tablespoons finely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

333 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 19 grams protein; 1001 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.

  2. Step 2

    In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.

  3. Step 3

    When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.

  4. Step 4

    Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

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Ratings

4 out of 5
1,178 user ratings
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Comments

Polly

I like to add fresh baby spinach and a bit of fresh lemon juice.

Phyllis

I find that it is best to take the soup off the heat before pouring in the egg/cheese mixture. It prevents the cheese from clumping and the eggs will stream beautifully.

Katherine

Step One: Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.
When onions are tender, add Parmesan rind and stock to pot.

Brenda

I used one onion, added 4 cloves garlic after 15 minutes and some kale. Eggs without the Parmesan. Served with lemon, Parmesan and pepper. Perfect!

Ron

We've made this soup a couple of times and have really enjoyed it. One key issue that impacts the texture of the finished soup is the whisking while the egg mixture is being poured into the stock. The first time I made this, I whisked too vigorously, which broke the egg ribbons into smaller pieces. It still tasted really good, but looked too "muddy" because of the small egg pieces throughout the soup. The second time I made it, I focused on GENTLE whisking, creating the desired "ribbons".

Kirill

This is a great hangover soup.

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