Stracciatella Soup

A light Roman soup of hot chicken stock with ribbons of egg and parmesan stirred through.

Photo: Ll1324 · CC0

Ingredients

• 1.2 litres chicken stock
• 3 eggs
• 40 g parmesan, finely grated
• A small handful of parsley, finely chopped
• Salt
• Black pepper

How to make Stracciatella Soup

1. Bring the stock to a gentle simmer.
2. Beat the eggs with the parmesan, parsley and a little black pepper.
3. Stir the stock in a slow circle and pour in the egg mixture in a thin stream.
4. Leave undisturbed until the egg sets into soft strands, then stir once gently.
5. Season with salt and serve at once.