Stracciatella actually translates to little shreds. It gets the name because of the way the egg looks when you stir it into the soup. It is also sometimes referred to as rag soup or peasant soup.
This is a recipe that just about anyone can make with ingredients likely on hand. The basic ingredients are chicken broth or stock, eggs 1 for every two cups of broth, Parmesan cheese, and pepper. You can of course add in any additions to your liking. The recipe below is the one I made and like I said we loved it! Some variations include pasta as well.
The recipe that I used comes from the Emilia-Romagna region of Italy where San Marino gets most of its culinary treasures. The tiny country of San Marino is located on the slopes of Mount Titano. It is the third smallest in Europe after the Vatican City and Monaco. If you want to see amazing views it is a wonderful place to visit and is the oldest Republic in the world.
If you would like to learn more be sure to visit "Our Journey to San Marino" there you will also find more authentic and delicious recipes.
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Italian Egg Drop Soup (Stracciatella Alla Romana)
- 6 cups chicken stock Preferably homemade
- 3 eggs
- 4 tablespoons freshly-shaved parmigiano-reggiano cheese
- 2 tablespoons semolina
- 1 lemon zest of
- 1/8 tsp nutmeg
- salt & freshly ground black pepper to taste
- 3 tablespoons chopped flat-leaf Italian parsley
- extra virgin olive oil to drizzle
- red pepper flakes to sprinkle (optional)
- In a saucepan, over medium-high heat, bring the chicken stock to a boil.
- In a bowl, whisk the eggs, and add the Parmigiano, semolina, nutmeg and lemon zest.
- Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
- Adjust the seasoning with salt and pepper.
- Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. Add sprinkle of red pepper flakes if desired.