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+ servings
Close-up of creamy Italian-style broth with egg ribbons and herbs.

Stracciatella alla Romana

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
A classic Stracciatella alla Romana — a traditional Italian egg drop soup made with Parmesan, eggs, and spinach gently simmered in rich chicken broth for a light yet comforting meal.
3 Servings

Ingredients

  • 4 cups low-sodium chicken stock
  • 1 large egg
  • 4 tsp finely grated Parmesan cheese lightly packed; grind if coarsely grated
  • 1 tbsp panko breadcrumbs or semolina flour optional
  • Pinch freshly ground black pepper
  • A handful of spinach leaves sliced into ½-inch ribbons (alternatively, chard, arugula, or sorrel)

Instructions
 

Simmer the broth

  1. Place the chicken stock in a medium saucepan over medium heat and bring it to a gentle simmer. Do not allow it to boil vigorously, as this can cloud the broth and affect the texture of the final soup.

Prepare the egg mixture

  1. In a separate medium bowl, whisk together the egg, finely grated Parmesan cheese, breadcrumbs or semolina (if using), and a pinch of freshly ground black pepper. The mixture should be well blended and slightly thickened.

Add the greens

  1. Once the stock is simmering, stir in the sliced spinach. Allow the greens to cook for approximately 30 seconds, just until wilted.

Incorporate the egg mixture

  1. Pour the egg and cheese mixture into the simmering broth in a slow, steady stream. Allow the mixture to set for several seconds before stirring gently. This will create delicate ribbons of cooked egg throughout the soup.

Final seasoning

  1. Continue to simmer gently for another minute. Taste and adjust the seasoning with additional salt or black pepper as needed.

Serve immediately

  1. Ladle the Stracciatella alla Romana into warm bowls and serve immediately. Garnish with additional Parmesan cheese, if desired, for an extra layer of richness.

Notes

To make Stracciatella alla Romana gluten-free, simply omit the breadcrumbs or replace them with ground puffed rice or a small amount of certified gluten-free flour. This modification preserves the soup’s delicate texture and traditional flavor while ensuring it remains suitable for a gluten-free diet.
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