Stracciatella alla Romana (Italian Egg Drop Soup) Recipe

The phrase stracciatella comes from the Italian verb stracciare, which means “to shred” or “to tear.” Named for its signature shreds of egg that resemble torn rags floating in broth, this comforting soup is Italian dwelling cooking at its most resourceful. Stracciatella alla Romana, a Roman egg-drop soup that’s historically served as a primary course on Easter, has roots that attain a minimum of to the nineteenth century, with some historians tracing comparable egg and broth dishes way back to the fifteenth century. Over time, it turned a technique to remodel a number of eggs, some cheese, and good broth into one thing luxurious, and it now kinds the idea of most trendy variations of the soup. Variations seem all through Italy, together with in Emilia-Romagna, Marche, and Abruzzo, the place cooks could enrich the egg combination with breadcrumbs or semolina earlier than streaming it into the broth.

This model stays near the basic Roman method, with a easy hen broth infused with Parmesan rinds and a touch of garlic. Because the rinds simmer, they lend a concentrated saltiness and nutty umami that makes the soup style prefer it was cooked for hours. Eggs are whisked with finely grated Parmigiano-Reggiano and a pinch of nutmeg, then slowly poured into the gently simmering broth to kind delicate ribbons moderately than clumps. A handful of chopped child spinach is stirred in on the finish simply till wilted, including shade and freshness. Completed with extra Parmesan, a drizzle of olive oil, and vibrant lemon zest, this 25-minute soup works as a vacation first course or a simple, cozy weeknight dinner.

Easy methods to make stracciatella “rags”

For delicate, lacy stracciatella, begin with room-temperature eggs so that they prepare dinner evenly within the scorching broth. Whisk till whites and yolks are totally blended. With the broth at a delicate simmer, slowly drizzle within the eggs in a skinny, regular stream whereas stirring in a single path to create a whirlpool. Including the eggs too rapidly or with out stirring will create clumps moderately than the soup’s signature tremendous, silky ribbons. Make sure you monitor the warmth so the broth stays at a simmer and doesn’t come to a boil, which can overcook the eggs. 

Selfmade versus store-bought broth

A do-it-yourself hen broth makes probably the most luxurious stracciatella, with a deeper taste, pure richness, and silky physique that lets the egg ribbons actually shine. If you happen to’re brief on time, a good-quality low-sodium store-bought broth completely works; simply select one with a clear, savory taste and no robust natural or roasted notes that might overpower the eggs and cheese. Style and alter the salt earlier than serving, because the Parmesan-infused broth and extra grated Parmigiano-Reggiano within the eggs will add loads of seasoning.

Notes from the Meals & Wine Check Kitchen

• If you happen to don’t have already got a Parmesan rind, you will discover them at most grocery shops within the cheese part. 
• Add cooked orzo or pastina to bulk up the soup. 
• Swap in child kale or escarole for contemporary spinach. 

This recipe was developed by Joe Sasto; the textual content was written by Andee Gosnell.