Stracciatella alla Romana
A light Italian soup of clear meat broth, delicate egg flakes, and fragrant Parmesan.
Ingredients
- meat broth900 ml
- eggs3 pcs
- parmesan75 g
- ground nutmeg1 pinch
- lemon zest1 tsp
- salt1 to taste
Instructions
Pour the meat broth into a pot and bring it to a vigorous boil, then reduce the heat to medium so it simmers evenly.
In a bowl, whisk the eggs with grated Parmesan, a pinch of nutmeg, lemon zest, and salt until smooth.
Pour the egg mixture into the boiling broth in a thin stream, stirring constantly with a fork or whisk to form the characteristic egg "ribbons."
Cook the soup for 4–5 minutes over medium heat, stirring gently from time to time, until the egg is fully set and the flakes are tender.
Taste the dish and add more salt if needed.
Serve the stracciatella immediately, very hot, so the egg flakes stay soft.
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