When I was younger, the second I had a little cough or sniffle, my Nonna Agata would immediately bring a small pot of chicken stock to a simmer and in minutes, she would whisk up a bowl of her yummy, comforting, and nourishing stracciatella soup, which somehow always made me feel a little better – magically soothing every ache and pain I had.
Stracciatella – basically the Italian version of egg drop soup – is a traditional soup recipe from Rome, consisting of a rich chicken broth filled with a deep flavorful mixture of beaten egg and finely grated Parmigiano Reggiano cheese. And the term ‘stracciatella’ comes from the Italian word ‘straccetti,’ which in English means ‘little rags’ – an apt description of the beaten egg’s appearance in the soup when it’s whisked into the simmering broth, causing it to break up and form little clouds that look like tiny shredded rags.
As the temperature begins to drop and winter comes knocking on our doors, so does the cold and flu season. And there’s no better cure-all remedy for your symptoms than this fortifying soup. It's a humble and satisfying meal to warm your body and soul from the inside out. In fact, even the Farmers’ Almanac described stracciatella as a "cure-all chicken soup." Still to this day whenever I feel tired, achy, and like I might be coming down with something, there’s nothing I want more than to curl up on the couch, under a cozy blanket with a warm bowl of my Nonna Agata’s delicious, comforting soup. It's like a soothing hug in a bowl and every time I make it, it still feels like my nonna is there holding a tissue up to my runny nose and blowing on my soup to cool it down so I won't burn my tongue before my first spoonful.
Daniela's Stracciatella Soup
The best part about it, though, is that it’s so easy to make, with inexpensive ingredients that you usually already have on hand. There's nothing fussy about it and the taste is anything but bland or unimpressive. There are quite a few variations, but the main ingredients remain the same and can be adapted to your taste. To make Stracciatella alla Romana, grated Parmigiano Reggiano cheese is stirred into the beaten eggs and slowly poured into the hot chicken broth which you’ll whisk at the same time to create wispy shreds. The egg is light and fluffy and the grated Parmigiano just rounds everything off, giving the dish a salty taste that lingers. The simplicity of the soup truly belies its flavor. The basic soup recipe consists of four ingredients: chicken stock, eggs (1 egg for every 2 cups of broth), grated Parmigiano cheese, and pepper. The following ingredients can be added according to your preference: semolina flour (which thickens the egg and gives the soup a little more body), nutmeg, cayenne pepper (to give it a little kick), lemon, extra-virgin olive oil, small pastina varieties like stelline or acini di pepe, and tender leafy greens like spinach or swiss chard (which wilts inside the soup as it cooks, creating a silky texture with lots of flavors.)
In many other cultures, egg drop soup exists, as well – like the most commonly known Chinese egg drop soup. Then there’s the Indian version, which features tomatoes, and the Greek version with fresh lemon juice. But if you ever order it in Italy, make sure you specify that you want the actual soup because 'stracciatella' is also used to describe other foods, like my favorite gelato flavor, which has shaved "shreds" of chocolate (not eggs).
Stracciatella alla Romana by Daniela Savone
Serves 4
Time 10 minutes
Ingredients:
2 large eggs, lightly beaten
⅓ cup Parmigiano Reggiano cheese, grated
4 cups chicken broth
Freshly ground black pepper
Fresh parsley, minced (to garnish)
1 pinch of nutmeg (optional)
Extra-virgin olive oil
Ingredients
Method:
In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
Pour the soup into serving bowls. Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil.
Daniela Savone
