Italian Stracciatella Soup

Discover this popular Roman dish – Italian Stracciatella Soup! Stracciatella is a beloved soup in the Lazio region of central Italy. Let’s make it together!

Ingredients:

  • 1 liter chicken broth (recipe below)
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, finely chopped
  • 4 eggs, beaten
  • Lemon zest and juice
  • 100 grams Parmesan cheese, grated, plus extra for serving

Preparation:

For the chicken broth:

  1. Place chicken pieces in a pot (the more meat, the richer the broth).
  2. Add celery, carrots, onion, bay leaf, and peppercorns.
  3. Cover with water (slightly more than 1 liter).
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
  5. Remove bones and vegetables. Strain the broth through a fine-mesh sieve into a bowl.

To make the soup:

  1. Place chicken broth, garlic, and a few parsley stems in a pot. Gently heat for 5 minutes. Bring to a boil.
  2. Season the beaten eggs with black pepper and a pinch of salt. Slowly pour into the soup and let sit for 30 seconds. Stir to create thin, noodle-like strands.
  3. Remove from heat and stir in lemon zest and juice, Parmesan, and most of the parsley leaves. Season to taste.
  4. Serve immediately, topped with additional Parmesan and parsley.

Enjoy your homemade Italian Stracciatella soup!

Tip: Stracciatella is a versatile soup. Experiment with different herbs and cheeses to create your own unique flavor!