Stracciatella alla Romana Recipe
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Category
Soup
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Cusine
Italian
What do you need?
How to make?
Ingredients
1 quart
Kosher salt
4 large eggs
3 ounces freshly grated Parmigiano-Reggiano cheese
Freshly grated nutmeg, to taste
Freshly grated lemon zest and/or fresh lemon juice, to taste
Finely minced flat-leaf parsley, to garnish
Directions
In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt. Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed. Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed. You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot.