Pocket - Roman Egg Drop Soup (Stracciatella alla Romana) 11/1/20, 11:34 PM

Roman Egg Drop Soup

(Stracciatella alla Romana)
By Samin Nosrat • cooking.nytimes.com • 1 min
View Original

Yield About 6 servings

Time About 25 minutes

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Pocket - Roman Egg Drop Soup (Stracciatella alla Romana) 11/1/20, 11:34 PM

Tendrils of quickly cooked eggs, seasoned with cheese,

nutmeg and pepper, float in a meaty stock in this
traditional Italian soup. To avoid clumps that make the
dish seem more like failed scrambled eggs than a delicate
broth, pour the egg mixture into the hot stock in a thin
stream, whisking as you go and promptly pulling it off the
heat when done. In the dead of winter, when warmth is
elusive and colds seem to be overtaking everyone, there's
nothing better.

Ingredients
¼ cup extra-virgin olive oil
2 medium yellow onions, diced
Kosher salt
6 large eggs
½ cup finely grated fresh Parmesan, rind
reserved, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground black pepper
8 cups chicken stock, preferably homemade
2 tablespoons finely chopped flat-leaf parsley

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Pocket - Roman Egg Drop Soup (Stracciatella alla Romana) 11/1/20, 11:34 PM

Preparation
1. Set a large Dutch oven or soup pot over medium-
high heat. Add oil. When it shimmers, add the
onions and a generous pinch of salt. Reduce heat
to medium. Stirring occasionally, cook onions for
10 to 15 minutes until tender. It’s fine if they start
to take on a little color.
2. In a large measuring cup or medium bowl with a
spout, thoroughly whisk together the eggs, ½ cup
grated Parmesan, nutmeg, black pepper, and a
generous pinch of salt. Highlight

3. When onions are tender, add Parmesan rind and

stock to pot. Increase heat to high and bring to a
boil. Reduce to a strong simmer. While gently
whisking soup with one hand, pour egg mixture
into pot in a thin stream with the other. Once all
of the egg mixture has been added, turn off the
heat. Remove Parmesan rind. Taste and adjust for
salt.
4. Ladle soup into bowls and serve immediately,
garnished with Parmesan, black pepper, and
parsley.

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Pocket - Roman Egg Drop Soup (Stracciatella alla Romana) 11/1/20, 11:34 PM

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