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Meat, Italy

Roman stracciatella soup with toasted bread

Roman stracciatella is an Italian soup for 4, ready in 25 minutes, very easy to make, for about €1.80 per person. You whisk eggs beaten with parmesan into simmering chicken broth in a thin stream, which forms soft silky ribbons. It's served with garlic toasted bread on the side.

For a soft, cozy evening, here's Rome's stracciatella, a chicken broth where beaten eggs and parmesan form silky ribbons, served with toasted bread.

Roman stracciatella soup with toasted bread
Total time
25 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Stracciatella starts with one simple move, pouring a whisked mix of eggs and parmesan into hot broth while stirring gently. The result is soft little ribbons, tender and slightly melty, floating in a broth seasoned with nutmeg and parsley. It's a gentle, comforting soup, nothing like a thick chowder, closer to an enriched clear broth.

This is the kind of dish Mon Chou suggests for a cold evening when you want something warm without spending hours in the kitchen. Kids usually love the silky texture and the mild parmesan flavor, and the garlic toast turns it into a full meal. It works just as well for a quick weeknight dinner as for a simple starter when you have guests over.

The ingredients

4 people

Pantry

  • Chicken brothoften in the pantry 1.4 L
  • Fine semolinaoften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Grated parmesan 60 g

Bakery

  • Country bread 8 slices

Fruits and vegetables

  • Parsley 4 sprigs
  • Garlic 1 cloves

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Bring the chicken broth to a simmer in a large pot. 5 min

    A good homemade broth is ideal, otherwise pick a low sodium liquid broth.

  2. Beat the eggs with the parmesan, semolina, nutmeg, pepper, and chopped parsley.

    The semolina binds the mixture, so the ribbons hold together better.

  3. Pour the mixture into the broth in a thin stream while stirring gently with a fork, let it set for 2 minutes. 2 min

    Keep the heat low, a hard boiling broth makes the eggs rubbery.

  4. Toast the bread and rub it with the garlic clove, then drizzle with a little olive oil.

    Rub the garlic onto the bread while it's still hot, it grates itself right in.

  5. Serve the soup piping hot with the bread and a crack of black pepper.

    A squeeze of lemon in the broth brightens up the softness of the egg.

Our tips to get it right

  • Stir the broth into a gentle swirl before pouring in the eggs, the ribbons form more evenly that way.
  • Use freshly grated parmesan rather than the pre-grated kind, it melts better and gives the broth more flavor.
  • If you don't have fine semolina, a teaspoon of flour works just as well to lightly bind the eggs.

The variations

  • Swap the parmesan for pecorino for a saltier, sharper flavor.
  • For a vegetarian version, use a well-seasoned vegetable broth instead of chicken broth.
  • For picky kids in a hurry, skip the garlic toast and serve plain croutons to dunk instead.

What to serve it with

  • A simple green salad
  • A glass of dry white wine
  • Roasted vegetables on the side

Storage

The broth keeps for 2 days in the fridge in a sealed container, though the eggs keep cooking slightly and the texture thickens. Reheat it gently without boiling to keep the ribbons tender. It's best not to freeze it, as cooked eggs don't hold up well in the freezer.

Questions about this dish

Why do my eggs clump instead of forming thin ribbons?

Your broth is probably boiling too hard. Lower the heat before adding the eggs and pour them in a thin stream while stirring gently, this gives silky ribbons instead of dense clumps.

Can I make the broth ahead of time?

Yes, you can make the chicken broth a day ahead and reheat it gently before serving. Add the eggs only at the last minute, right before you sit down to eat.

What bread should I use if I don't have country bread?

A slightly stale baguette or thick sliced sandwich bread both work well. What matters most is that it holds up under the broiler.

Can I use a different cheese instead of parmesan?

Pecorino or grana padano both work well in place of parmesan. Avoid cheeses that melt too easily, since they won't form clean ribbons in the broth.

How long does it take to make a Roman stracciatella soup with toasted bread?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Roman stracciatella soup with toasted bread?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Roman stracciatella soup with toasted bread cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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