La Stracciatella alla Romana

Roman Egg and Cheese Soup


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This light soup is much more difficult to make than it would first appear. The skill lies in making sure the delicate strands of beaten egg and cheese separate and disperse into the hot soup, rather than forming one or several large, unsightly lumps. Make the soup with a richly flavoured, clear chicken stock and ensure it is really hot, and that you pour in the egg mixture gently and with constant whisking. This is intended to be the best first course of a long Roman feast.


  • 6 eggs
  • 75 g/3 oz/1 cup freshly grated Parmesan cheese
  • freshly grated nutmeg or grated lemon rind, to taste
  • 1.5 litres/2 ½ pints/6 ¼ cups rich, clear chicken stock
  • sea salt and ground black pepper
  • fresh flat leaf parsley, finely chopped, to garnish


  1. Put the eggs in a bowl and whisk until blended, then add the Parmesan cheese and season the mixture with some salt and ground black pepper. Stir in the nutmeg or lemon rind.

  2. About 10 minutes before you want to serve the soup, bring the stock to the boil.

  3. As soon as it boils, take it off the heat. Pour in the egg mixture, whisking for about 3 minutes, until the eggs have cooked enough to hold their irregularly shaped strands, floating in the broth.

  4. Ladle into bowls and serve immediately, sprinkled with chopped parsley.