Stracciatella Alla Romana

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This traditional Roman soup is made from a paste of eggs and cheese dropped into hot chicken or beef broth. In Italian, stracciatella means ‘little rags’, referring to the ribbon-like strands that form as the paste cooks.



  1. Put the stock in a saucepan, bring to the boil and then lower the heat to a simmer.
  2. Lightly beat the eggs, then beat in half the parmesan, the breadcrumbs and parsley.
  3. Drizzle the egg into the stock. When it’s set, stir in the remaining parmesan and serve.