In this quick recipe, beaten eggs, cheese, nutmeg and parsley are transformed into a gourmet Roman soup.
One of my favs, Stracciatella Soup derives from the Italian word “stracciato” or torn. It’s made by beating eggs with Pecorino Romano cheese and then whisking the mixture into simmering chicken broth. As the egg mixture cooks, it turns into “stracciatelle” or torn shreds. Together with the cheese’s sharp flavor, these simple ingredients turn into a soup that’s perfect on a cold, winter night.
How’s that for Roman comfort food?
Prep time: 7 to 8 minutes
Serves: 4 to 6
2-1/2 quarts chicken broth (preferably homemade)
5 large eggs
2/3 cup grated Pecorino Romano cheese
Dash ground nutmeg
2 tablespoons finely chopped, fresh, flat leaf Italian parsley
Crusty Italian bread, sliced
1. In an 8-quart stockpot, bring the chicken broth to a boil and keep it simmering (this is a light boil).
2. Meanwhile, in a 3 or 4-quart mixing bowl, whisk the eggs until mixture is uniform.
3. Gradually whisk in the cheese and mix well.
4. Pour the egg mixture in a thin stream, constantly whisking, into the simmering chicken broth. In minutes, the egg mixture will turn into little torn shreds.
5. Add a dash of nutmeg and the parsley.
Serve immediately with crusty bread and chilled white wine.
Note: We recommend imported Pecorino Romano cheese because of its sharp bite. When purchased by the piece, the flavor of the cheese is sharper, especially when grated just prior to use.
Text & Photograph ©2011 Nancy DeLucia Real