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Italian

Stracciatella

The Roman egg-drop soup: a good chicken broth brought to a bare simmer, then swirled with beaten egg, grated Parmigiano and a little semolina so it sets into soft golden rags. Nutmeg and parsley finish it. Ready in minutes, and only as good as the broth you start with.

SnacksLunch & dinner25g+ proteinUnder 30 min
15 min5 prep · 10 cookEasy1139 kcalper serving
Stracciatella

Method

  1. Crack 1 egg into a bowl and beat it with a fork until the yolk and white are completely combined and no streaks remain.
  2. Add 20 g finely grated Parmigiano Reggiano and 1 tbsp fine semolina to the egg, along with a few gratings of nutmeg, a small pinch of salt and a good grind of black pepper. Beat to a smooth, slack batter with no lumps of semolina and leave it to stand while the broth heats.
  3. Pour 350 ml chicken broth into a small saucepan and bring it to a bare simmer over medium heat — the surface should just tremble, never boil hard. Taste and add salt only if the broth needs it.

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Per serving

1139kcal
73gprotein
75gcarbs
59gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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