Ingredients

• 4 large eggs
• 4 cups (1 liter) meat broth (homemade preferred)
• 1 cup (3.5 oz / 100 g) grated Parmesan cheese
• Zest of 1 lemon
• A pinch of ground nutmeg
• Salt, to taste

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👩‍🍳 How to Make Traditional Roman Stracciatella

Step 1 – Prepare the Broth

Use a homemade meat stock for the most authentic flavor. Simmer beef cuts (e.g., brisket, muscle, knee) and chicken with vegetables like onion, celery, garlic, and potato for 2–3 hours. Strain and season to taste.

Step 2 – Make the Egg Mixture

In a medium bowl, beat the eggs until smooth. Add grated Parmesan, a pinch of nutmeg, and a bit of fine salt. Mix well to create a creamy, uniform texture.

Step 3 – Add to Simmering Broth

Bring the broth to a gentle boil over medium heat. Slowly pour the egg mixture into the hot broth while stirring constantly in one direction with a fork or whisk. The eggs will form soft curds or stracce.

Step 4 – Simmer and Flavor

Let the soup simmer for about 5 minutes until the egg has fully set and formed fluffy ribbons. Add lemon zest for a fresh, citrusy finish.

Step 5 – Serve

Ladle into bowls and serve hot. Offer extra Parmesan on the side for those who want a richer taste.