Broth stracciatella

Broth Stracciatella or Stracciatella in Brodo is a classic Italian soup that hails from the heart of Roman cuisine. The word “stracciatella” means “little rags” in Italian, referring to the torn and ragged appearance of the egg mixture that is used to create delicate strands in the soup. This soup is a comforting and nourishing dish, showcasing the simplicity and elegance of Roman culinary traditions. With a flavorful and clear broth, the addition of stracciatella (egg mixture with Parmesan cheese) adds both texture and richness to this timeless Italian soup.


  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 30 minutes of preparation and cooking


  • Inexpensive

Italy Region

  • Lazio


  • Not Available


  • 1 liter (about 4 cups) of chicken or vegetable broth
  • 4 large eggs
  • 1/2 cup of grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper to taste
  • Salt to taste
  • Fresh parsley, chopped, for garnish


  1. In a pot, heat the chicken or vegetable broth until it reaches a gentle simmer.
  2. In a bowl, whisk together the eggs, grated Parmigiano-Reggiano cheese, salt, and freshly ground black pepper.
  3. Once the broth is simmering, use a fork or whisk to stir the broth in a circular motion. While stirring, slowly pour the egg mixture into the simmering broth. The egg mixture will create delicate strands as it cooks.
  4. Allow the soup to simmer for an additional 5-7 minutes, ensuring that the stracciatella is fully cooked.
  5. Season the soup with additional salt and pepper to taste.
  6. Ladle the Stracciatella in Brodo into serving bowls.
  7. Garnish each bowl with chopped fresh parsley.
  8. Serve the Stracciatella in Brodo hot, allowing everyone to enjoy the comforting and nourishing flavors of this Roman classic.
  9. Enjoy this simple and elegant Italian soup that captures the essence of Roman cuisine with its delicate stracciatella strands and flavorful broth.

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