Stracciatella alla romana

Name: Stracciatella alla romana
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1200 ml chicken stock; 4 eggs; 50 g parmesan, finely grated; 1 tbsp semolina; 1 pinch nutmeg; ½ tsp salt; ¼ tsp black pepper; ½ tsp lemon zest, finely grated (optional); 1 tbsp parsley, finely chopped (optional)

Non-vegetarian

A quick Roman soup of hot chicken broth into which beaten eggs, Parmesan and nutmeg are whisked so they set in soft, ragged threads.

Stracciatella alla romana is an Italian soup from Italy, ready in about 15 minutes and made with chicken stock, egg and parmesan. It serves 4 and is rated beginner to cook.

Start cooking

An overhead shot of three bowls of egg drop soup accompanied by decorative spoons. — Photo: Jahra Tasfia Reza / Pexels · Pexels License

Prep: 5 min
Cook: 10 min
Total: 15 min
Serves: 4
Level: Beginner
Calories: 239

Ingredients

4 servings

1200 ml Chicken stock (opens in a new tab)A good homemade broth makes all the difference.Swap: Vegetable stock
4 (200 g) Eggs (opens in a new tab)Contains eggs
50 g Parmesan (opens in a new tab), finely gratedSwap: Pecorino RomanoContains milk
1 tbsp (11 g) Semolina (opens in a new tab)Optional in many homes; it gives the threads more body.Contains wheat, gluten
1 pinch (0 g) Nutmeg (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)Depends on the saltiness of your broth.
¼ tsp (0.5 g) Black pepper (opens in a new tab)
½ tsp (1 g) Lemon zest (opens in a new tab), finely grated (optional)
1 tbsp (3.5 g) Parsley (opens in a new tab), finely chopped (optional)

Equipment

Method

1
Step 1
Bring the broth to the boil in a saucepan (opens in a new tab).
- 5 min
- high heat
- Saucepan (opens in a new tab)
2
Step 2
Meanwhile, beat the eggs (opens in a new tab) in a bowl with the Parmesan (opens in a new tab), semolina (opens in a new tab), nutmeg (opens in a new tab), salt, pepper (opens in a new tab) and lemon zest (opens in a new tab).
- 2 min
- Whisk (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels
3
Step 3
Lower the broth to a lively simmer and pour in the egg (opens in a new tab) mixture in a thin stream, whisking with a fork so it sets into fine shreds. Simmer for 1–2 minutes until the egg is set.
- 3 min
- medium heat
Food safety: Simmer until the egg threads are fully set.
4
Step 4
Ladle into warm bowls and sprinkle with parsley (opens in a new tab).
- 1 min
How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin: Rome, Lazio, Italy · Well documentedMore food from Italy
Dish: Lunch · Dinner · Soups · Appetizers & starters
Cooking method: Simmered, Poached
Taste: savoury, umami, mild
Diet: No nut ingredients · Low-carb · High-protein
All labels
Non-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, PescatarianWorked out from the ingredients. How labels work
Good for: One-pot · Everyday · Budget-friendly · Child-friendly
Cook more with: Chicken stock · Egg · Parmesan · Semolina · Nutmeg
Techniques: Boiling · Simmering · Poaching

Allergens

Contains: Milkfrom parmesan
Contains: Eggsfrom egg
Contains: Wheatfrom semolina
Contains: Glutenfrom semolina
May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

239 kcal per serving

Calculated

1 serving ≈ 366 g · recipe makes 4

Where the energy comes from

Protein 32%
Carbohydrate 23%
Fat 45%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	239 kcal	65 kcal
Protein	18.7 g	5.1 g
Carbohydrate	13.4 g	3.7 g
Net carbohydrate	13.2 g	3.6 g
Sugars	4.9 g	1.3 g
Added sugars	0 g	0 g
Fibre	0.1 g	0 g
Fat	11.5 g	3.1 g
Saturated fat	4.4 g	1.2 g
Trans fat	—	—
Cholesterol	204 mg	56 mg
Sodium	938 mg	256 mg
Salt equivalent	2.3 g	0.6 g

Vitamins & minerals per serving

Potassium: 403 mg
Calcium: 186 mg
Iron: 1.7 mg
Magnesium: 25 mg
Vitamin A (RAE): 109 µg
Vitamin C: 1 mg
Vitamin D: 1.1 µg
Vitamin B12: 0.6 µg
Folate (DFE): 46 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: lemon zest, parsley.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Whisk constantly while pouring for fine, delicate threads; stir less for larger curds.

Common mistakes

Pouring the eggs into furiously boiling broth — they turn into hard, grainy crumbs; keep it at a lively simmer.

Serve with

Serve with extra grated cheese and crusty bread.

Food safety

Simmer until the egg threads are fully set; refrigerate leftovers within 2 hours.

Storage

Best eaten immediately.

Variations

With spinach: Wilt a handful of baby spinach into the broth before adding the eggs.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Egg4 piece · 200 g
Parmesan, finely grated50 g
Semolina1 tbsp · 11 g
Lemon zest, finely grated (optional)0.5 tsp · 1 g

Used in step 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

Italian wedding soup
Italian · 1 h · 420 kcal
Tortellini in brodo
Italian · 2 h 45 min · 520 kcal
Lasagne alla bolognese
Italian · 3 h · 547 kcal
Arancini
Italian · 3 h 20 min · 285 kcal · Contains egg