Stracciatella Alla Romana


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.


  • 2 litres (8 cups) beef or chicken stock
  • 3 eggs
  • 50 g ( oz/½ cup) grated parmesan cheese
  • tablespoons fresh breadcrumbs
  • 2 tablespoons finely chopped parsley


  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.