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Stracciatella Soup

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soups•italian•contains meat, contains eggs, contains dairy, contains gluten
20 minutes•4 servings•

Ingredients

  • 6 cups chicken broth
  • 4 large egg
  • 1/2 cup Parmigiano-Reggiano cheese – finely grated
  • 2 tbsp semolina
  • 1/2 tsp lemon zest – finely grated
  • 1/4 tsp ground nutmeg
  • 1 tbsp flat-leaf parsley – finely chopped
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • crusty bread – for serving
Stracciatella Soup

Instructions

  1. 1.

    Bring the chicken broth to a simmer in a medium pot over medium heat, about 10 minutes.

  2. 2.

    In a medium bowl, whisk the eggs until loose, about 30 seconds. Whisk in the Parmigiano-Reggiano, semolina, lemon zest, ground nutmeg, and parsley until smooth. Let the mixture stand 2 minutes to hydrate the semolina.

  3. 3.

    Stir the simmering broth in a steady circle to create a gentle whirlpool. Slowly drizzle in the egg mixture while stirring constantly to form fine shreds. Simmer until the curds are set and fluffy, 1–2 minutes.

  4. 4.

    Remove from heat and season with the fine sea salt and black pepper.

  5. 5.

    Ladle into warm bowls and serve hot with the crusty bread.

Stracciatella Soup, or stracciatella alla Romana, is a delicate Italian egg-drop soup known for its tender shreds of egg and cheese suspended in clear, savory broth. The name comes from stracciare, meaning “to shred” or “to tear,” which describes the feathery curds formed when the egg mixture hits simmering stock. The result is light yet nourishing, with a silky texture, gentle richness from Parmigiano-Reggiano, and aromatic notes of nutmeg and lemon.

Traditionally associated with Rome and the Lazio region, this soup has long been a comfort food served for holidays, Sunday lunches, and restorative meals. Its simplicity reflects the Italian cucina povera ethos—few ingredients treated with care—while still feeling celebratory. Over time, families have developed small house variations, but the core technique of streaming beaten eggs into hot broth remains a defining hallmark that links modern bowls to centuries of Roman cooking.