Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roman-Style Egg Drop Soup
Most cultures have a version of chicken soup. The one from Rome is known as stracciatella, which comes from the Italian word straccetti, or “little rags,” and that’s what the eggs resemble after they’re stirred into the soup. It’s made with just a handful of basic ingredients, including chicken broth, grated Parmesan and eggs. In our version, we also add small-shaped pasta and baby spinach (or arugula) to create a satisfying meal in a bowl.
4
Servings
20 minutes
Ingredients
-
4
large eggs
-
2
ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup), plus more to serve
Directions
-
01In a medium bowl, whisk together the eggs, cheese, half of the parsley and ½ teaspoon pepper; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
January 14, 2023
Lovely (and healthy) comfort food!
This recipe is so simple and so yummy that it'll have to become a staple go-to on a dreary winter evening. I'm lucky enough to have my own chickens so part of the goodness may be because of the freshness of my eggs and so little effort yielded a lovely, light dinner
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
