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A tureen and bowl of Italian egg drop soup
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Italian Egg Drop Soup (Stracciatella Alla Romana)

A perfect light and refreshing soup that is delicious anytime but loved when feeling a bit under the weather.
Course Soup
Cuisine Sammarinese, San Marino
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 155kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 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)

Instructions

Instructions

  • 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.

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 429mg | Potassium: 327mg | Fiber: 1g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 12.7mg | Calcium: 66mg | Iron: 1.3mg