📝 About This Recipe
Stracciatella alla Romana is a timeless Italian classic, traditionally served during the holidays but perfect for any evening when you crave a soul-warming meal. This 'rag soup' features a delicate ribboning of eggs and aged Parmesan cheese swirled into a rich, savory broth, creating a texture that is both silky and satisfying. Infused with a hint of nutmeg and bright lemon zest, it is a masterclass in how simple, high-quality ingredients can transform into a sophisticated culinary embrace.
🥗 Ingredients
The Golden Broth
- 6 cups Chicken Stock (High-quality homemade or low-sodium store-bought)
- 2 sprigs Fresh Flat-Leaf Parsley (Left whole for infusing the broth)
- 4 pieces Black Peppercorns (Whole)
The Egg Mixture
- 4 Large Eggs (Organic or pasture-raised for a deeper yellow color)
- 3/4 cup Parmigiano-Reggiano (Freshly and finely grated)
- 2 tablespoons Semolina Flour (Provides a slightly heartier structure to the ribbons)
- 1/2 teaspoon Lemon Zest (Finely grated, yellow part only)
- 1/8 teaspoon Nutmeg (Freshly grated is essential)
- 1/4 teaspoon Sea Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly ground)
For Finishing and Garnish
- 2 cups Fresh Baby Spinach (Optional, for a 'hearty' twist)
- 2 tablespoons Fresh Parsley (Finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (High-quality for drizzling)
👨🍳 Instructions
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1
Pour the chicken stock into a large, heavy-bottomed pot or Dutch oven. Add the whole parsley sprigs and peppercorns.
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2
Bring the broth to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to concentrate the flavors.
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3
While the broth simmers, prepare the egg mixture. In a medium mixing bowl, crack the four eggs and whisk them lightly with a fork until the yolks and whites are just combined.
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4
Add the finely grated Parmigiano-Reggiano, semolina flour, lemon zest, nutmeg, salt, and pepper to the eggs.
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5
Whisk the mixture vigorously until it forms a smooth, thick paste. Ensure there are no large lumps of semolina or cheese.
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6
Use a slotted spoon to remove the parsley sprigs and peppercorns from the simmering broth and discard them.
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7
Increase the heat under the pot slightly until the broth is at a steady, active simmer, but not a rolling boil.
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8
Using a whisk or a wooden spoon, begin stirring the broth in a circular motion to create a gentle whirlpool effect.
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9
Slowly drizzle the egg mixture into the center of the whirlpool in a thin, steady stream.
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10
Do not stir for the first 30 seconds; let the eggs begin to set in the hot liquid. This creates those signature 'little rags' (stracciatelle).
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11
After 30 seconds, use a fork or whisk to gently break up the egg clouds into smaller, delicate ribbons.
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12
If using baby spinach, stir it in now and cook for just 1 minute until wilted and vibrant green.
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13
Taste the soup and adjust the seasoning with additional salt or pepper if necessary. The cheese is salty, so taste first!
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14
Ladle the hot soup into warmed bowls, ensuring everyone gets a generous portion of the egg ribbons.
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15
Garnish with a sprinkle of fresh parsley, an extra dusting of Parmesan, and a tiny drizzle of extra virgin olive oil.
💡 Chef's Tips
Always use the best quality broth possible; since it is the base of the dish, a homemade stock makes a world of difference. Do not over-whisk the eggs once they are in the broth, or you will end up with a cloudy soup rather than distinct ribbons. If you don't have semolina, you can omit it, but it helps the egg 'rags' hold their shape and adds a wonderful texture. Ensure your Parmigiano-Reggiano is finely grated on a microplane so it melts seamlessly into the egg mixture. If the soup thickens too much upon standing, simply add a splash of hot water or broth to loosen it back up.
🍽️ Serving Suggestions
Serve with a side of crusty, toasted ciabatta bread rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like a Frascati or a Pinot Grigio. Follow the soup with a light arugula salad dressed in lemon and olive oil to cleanse the palate. For a heartier meal, serve alongside a plate of roasted Italian sausages and peppers. A small glass of chilled Vin Santo makes for a lovely, traditional post-dinner treat.