Roman Egg-Drop Soup

  • Serves

    serves 8

The Italian name for this soup, stracciatella, is derived from the fact that the eggs take on the appearance of straccetti , or little rags.


  • 8 cups chicken stock
  • 2 eggs
  • 12 cup grated parmigiano-reggiano
  • 2 tbsp. chopped fresh flat-leaf parsley (optional)
  • Fresh lemon juice
  • Salt and freshly ground black pepper


Step 1

Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.

Step 2

Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).

Step 3

Slowly pour egg mixture into stock, stirring with a whisk. The faster you stir, the finer the pieces of egg. Season to taste with lemon juice and salt and pepper.

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