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Tomato Sauce
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Italian Stracciatella Soup
A clear Roman chicken broth with strands of egg-and-parmesan — Italy's simplest, most elegant soup.
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5 minPrep🔥
10 minCook🍽️
3Serves📊
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Ingredients
- 1.2 litres clear chicken stock (or vegetable)
- 4 eggs
- 60g grated parmesan
- 2 tbsp semolina (or fine breadcrumbs)
- Big handful parsley
- Pinch nutmeg
- Salt and pepper
Instructions
- Bring stock to a gentle simmer.
- Whisk eggs with parmesan, semolina, parsley, nutmeg, salt and pepper.
- Drizzle the egg mixture into the simmering stock while stirring slowly — creates the proper strands.
- Cook 1 minute.
- Serve immediately with extra parmesan.
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Tara’s tips
- Stock must be just simmering — not boiling.
- Stir slowly while pouring.
Serving suggestions
- Eat with crusty bread.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Stracciatella means "little rags"?
Yes — refers to the egg strands.
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