Stracciatella alla Romana

Stracciatella alla Romana

Ingredients:

• 6 cups (1.4 liters) chicken broth
• 3 large eggs
• 1/2 cup (50 g) grated Parmesan cheese
• 1/4 cup (50 g) acini di pepe or pastina
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (optional)

Instructions:

1. Cook the Pasta:
   • In a large pot, bring the chicken broth to a boil. Add the acini di pepe or pastina and cook according to the package instructions until al dente.
2. Prepare the Egg Mixture:
   • In a bowl, whisk together the eggs and Parmesan cheese until well combined. Season with a pinch of salt and black pepper.
3. Make the Soup:
   • Reduce the heat of the broth to a gentle simmer. Slowly drizzle the egg mixture into the simmering broth, stirring gently with a fork to create thin ribbons of egg.
4. Season the Soup:
   • Add the olive oil, if using, and season the soup with more salt and pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with additional Parmesan cheese on the side.

Enjoy your delicious and comforting Stracciatella alla Romana!

For more details, visit the full recipe

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