Authentic Stracciatella Soup Recipe: Roman Egg Drop Soup

Stracciatella soup is a classic Roman egg-drop soup made with chicken broth, beaten eggs, grated Pecorino Romano cheese, and fresh parsley. This authentic recipe requires just 6 simple ingredients and takes 25 minutes to prepare. The key to perfect stracciatella is slowly drizzling the egg-cheese mixture into simmering broth to create delicate ribbons of cooked egg.

What Is Stracciatella Soup?

Stracciatella (meaning \"little rags\" in Italian) refers to the delicate shreds of cooked egg that float in this traditional Roman soup. Originating in Rome's Jewish community, this humble yet elegant dish has become a staple of Italian home cooking. Unlike its namesake cheese from Puglia, stracciatella soup features a light broth enriched with eggs and Pecorino Romano.

Essential Ingredients for Authentic Stracciatella

The beauty of this Roman classic lies in its simplicity. Each ingredient serves a specific purpose in creating the soup's signature texture and flavor profile.

Ingredient	Quantity	Key Purpose
Good quality chicken broth	6 cups (1.4L)	Provides flavorful base; homemade preferred
Eggs	3 large	Creates the signature \"stracciatelle\" ribbons
Pecorino Romano	½ cup finely grated	Adds salty depth; authentic Roman choice
Fresh parsley	2 tbsp chopped	Provides brightness and color contrast
Nutmeg	¼ tsp freshly grated	Enhances flavor complexity
Salt and pepper	To taste	Seasoning balance

Step-by-Step Preparation Guide

Follow these precise steps for perfect stracciatella soup every time. The technique matters more than the ingredients for this deceptively simple dish.

Broth Preparation

Heat 6 cups of quality chicken broth in a medium saucepan until it reaches a gentle simmer. Avoid boiling vigorously as this will break up the delicate egg ribbons. If using store-bought broth, choose low-sodium to control seasoning.

Egg Mixture Technique

While broth heats, whisk together 3 large eggs, ½ cup grated Pecorino Romano, 2 tablespoons chopped fresh parsley, and ¼ teaspoon freshly grated nutmeg in a medium bowl. Season with salt and pepper. The mixture should have the consistency of thin pancake batter.

Creating the Signature Ribbons

This critical step determines your soup's success. Reduce broth to the barest simmer, then slowly drizzle the egg mixture into the broth in a thin, steady stream while stirring the broth in one direction with your other hand. The egg should cook immediately into delicate ribbons rather than scrambling.

Final Adjustments

Remove from heat immediately once all egg mixture is incorporated. Let stand for 2 minutes to allow ribbons to set. Taste and adjust seasoning if needed. Serve immediately in pre-warmed bowls.

Pro Tips for Perfect Stracciatella Soup

Master this Roman classic with these professional techniques:

• Temperature control: Maintain broth at 180-190°F (82-88°C)—hot enough to cook the egg but not so hot it scrambles
• Whisking technique: Stir broth in a single direction while adding egg mixture for uniform ribbon formation
• Cheese selection: Authentic Roman stracciatella uses Pecorino Romano, not Parmesan, for its sharper flavor
• Fresh ingredients: Use farm-fresh eggs and freshly grated cheese for best texture and flavor
• Timing precision: Serve within 5 minutes of preparation before ribbons lose their delicate texture

Common Mistakes to Avoid

Even experienced cooks make these errors when preparing stracciatella soup:

• Boiling broth: Causes eggs to scramble rather than form ribbons
• Adding egg too quickly: Results in large clumps instead of delicate shreds
• Over-stirring after adding egg: Breaks up the beautiful ribbons
• Using pre-grated cheese: Contains anti-caking agents that prevent proper emulsification
• Adding nutmeg in excess: Overpowers the delicate egg-cheese flavor balance

Authentic Variations Across Italy

While Roman stracciatella remains the classic version, regional variations exist:

• Rome: Traditional version with Pecorino Romano, parsley, and nutmeg
• Naples: Sometimes includes a touch of lemon zest for brightness
• Northern Italy: May substitute Parmigiano-Reggiano for Pecorino
• Modern interpretations: Some chefs add a pinch of saffron for color and complexity

Serving Suggestions

Stracciatella soup traditionally serves as a first course (primo piatto) in Italian meals. For an authentic experience:

• Serve in warmed soup bowls to maintain ideal temperature
• Pair with crusty bread for dipping, but never add pasta or rice
• Follow with a simple second course like roasted chicken or fish
• Enjoy as a light lunch with a green salad
• Perfect as a restorative meal when feeling under the weather

Storage and Reheating Guidelines

While best enjoyed fresh, you can store leftovers properly:

• Cool completely before refrigerating in an airtight container
• Consume within 24 hours for best texture (egg ribbons deteriorate over time)
• Reheat gently over low heat without boiling
• Stir in a splash of water if broth has reduced too much
• Do not freeze—egg texture becomes rubbery upon thawing

Why This Recipe Works

This authentic stracciatella soup recipe succeeds because it respects the dish's Roman origins while providing clear, actionable instructions. The precise temperature control and slow incorporation technique create the signature delicate ribbons that distinguish true stracciatella from ordinary egg drop soup. Using Pecorino Romano instead of Parmesan delivers the authentic Roman flavor profile that defines this classic comfort food.

What's the difference between stracciatella soup and egg drop soup?

While both are egg-based soups, authentic stracciatella uses Pecorino Romano cheese in the egg mixture and features delicate ribbons created by slowly drizzling into simmering broth. Chinese egg drop soup typically uses cornstarch for thickening and includes different seasonings like soy sauce and ginger.

Can I use Parmesan instead of Pecorino Romano in stracciatella soup?

You can substitute Parmesan, but authentic Roman stracciatella uses Pecorino Romano for its sharper, saltier flavor that defines the traditional taste. Parmesan creates a milder version that's still delicious but less authentic.

Why did my stracciatella soup turn out scrambled instead of ribbons?

This happens when the broth is boiling too vigorously or the egg mixture is added too quickly. Maintain broth at a bare simmer (180-190°F) and drizzle the egg mixture in a thin, steady stream while stirring the broth in one direction.

Is stracciatella soup the same as the cheese from Puglia?

No, they're completely different. Stracciatella soup is a Roman egg-drop soup, while stracciatella cheese is a fresh cheese from Puglia made with mozzarella and cream. The soup gets its name from the "little rags" appearance of the cooked egg ribbons.

Can I make stracciatella soup vegetarian?

Yes, substitute vegetable broth for chicken broth. For best flavor, use a rich mushroom or roasted vegetable broth. The egg and cheese mixture remains the same, creating the signature texture without compromising authenticity.