Stracciatella — Roman egg and Parmesan soup
Beef broth with beaten eggs and Parmesan cooked into delicate shreds, finished with parsley and nutmeg.
Active time14 min
Cooking10 min
Total20 min
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Ingredients
- 1 small bunch of parsley
- 4 medium eggs
- 1200 ml ready-to-use liquid beef broth
- 1 pinch of ground nutmeg
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 100 g grated Parmigiano Reggiano
Preparation
Wash the parsley, dry well and finely chop. Crack the eggs into a bowl and add the Parmesan, parsley and nutmeg. Whisk just until smooth and combined, without whipping to a foam.
1 small bunch of parsley4 medium eggs1 pinch of ground nutmeg100 g grated Parmigiano Reggiano- knife
- chopping board
- mixing bowl
- whisk
Bring the broth to a boil in a saucepan, then lower to a steady gentle simmer. Taste the broth and add the optional pinches of salt and pepper to the egg mixture only if needed.
1200 ml ready-to-use liquid beef broth1 pinch of ground black pepper — optional1 pinch of fine salt — optional- saucepan
- spoon
Pour the egg mixture in a thin stream near the side of the pan while stirring the broth with a whisk. Cook gently for 2 to 3 minutes, stirring occasionally, until the shreds are opaque and set with no liquid egg mixture left. Serve hot immediately without further cooking to keep the eggs tender.
- saucepan
- whisk
- mixing bowl
- ladle
Allergens
- Celery
- Eggs
Composition to check for: Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration