Stracciatella Soup
A Roman egg-drop soup: beaten egg and Parmesan swirled into hot broth to form delicate ribbons.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
Stracciatella means 'little rags', describing the egg strands. It's a quick, soothing soup.
Stir gently as you pour in the egg to get fine strands.
Stracciatella Soup
15 min total · approx. 180 kcal per serving
Ingredients
Servings
Method
- Bring the stock to a simmer.
- Beat the eggs with the Parmesan, parsley and nutmeg.
- Slowly pour the egg into the stock, stirring gently with a fork.
- Simmer for 1 minute, add a squeeze of lemon and season.
Cook's noteAdd a handful of baby spinach for colour.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
