Stracciatella alla Romana: Italian egg drop soup

Stracciatella alla Romana: Italian Egg Drop Soup

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Author Connie Veneracion


  • 2 eggs lightly beaten
  • 1/3 cup grated Parmesan
  • 4 to 6 cups bone broth
  • salt to taste
  • pepper to taste
  • snipped parsley to garnish (optional)


  • Stir the grated Parmesan into the beaten eggs (you may optionally add a pinch of nutmeg and some lemon zest).
  • Heat the broth until simmering. Turn off the heat.
  • Pour the egg-cheese mixture into the broth. After a few seconds, stir lightly.
  • Taste and season with salt and pepper. Take it easy on the salt because Parmesan is salty and some of that saltiness will find its way into the broth.
  • Optionally garnish with snipped parsley and serve.