Stracciatella alla romana
15 min201 kcal each
Roman egg drop soup: eggs, Parmigiano and a little semolina whisked into hot broth, where they set into soft "little rags".
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Low-sodium chicken broth1.20 l
- Eggs4 piece
- Parmesan, finely grated60 g
- Fine semolina2 tbsp
- Fresh parsley10 g
- Lemon zest½ piece
- Ground nutmeg1 pinch
- Black pepper¼ tsp
Method
Prep 5 min · cook 10 min- Beat the eggs with the Parmigiano, semolina, nutmeg, lemon zest and pepper.
- Bring the broth to a gentle simmer.
- Pour in the egg mixture slowly, stirring with a fork all the time.
- Simmer for 2–3 minutes, until the egg has set into soft shreds.
- Scatter with parsley and serve at once. It is best fresh, and keeps for 1 day.
Nutrition
per servingCal
201
Protein
17g
Carbs
9.85g
Fat
11g
Of 11g of fat per serving, 4.4g is saturated.
