Stracciatella Soup

It’s definitely going to be another inside day, not sure when the roads will clear up.  Today I am craving a light soup, and I always have some or most of these items on hand.

This is a traditional dish from Rome and the Lazio region of central Italy, made by pouring a mixture of eggs, finely grated cheese, and black pepper into hot broth to create delicate shreds, a technique reflected in its name, which comes from the Italian stracciare, meaning “to tear.” Rooted in cucina povera, it has long been valued as a comforting, practical soup, often served as a light first course or prepared for someone who was ill. One of its greatest strengths is its convenience: stracciatella relies on ingredients that most households already have on hand; eggs, cheese, and broth, making it an easy, quick meal that requires no special shopping or long preparation. This simplicity, combined with its rich flavor and nourishing qualities, has helped stracciatella remain a beloved staple of Italian home cooking for generations.

You will need:

4 cups good-quality chicken or beef broth ( I use bone broth)

3 large eggs

1 cup finely grated Parmesan cheese

Freshly ground pepper to taste

Salt ( optional, I think the cheese adds enough)

Small pinch of nutmeg ( optional)

Small pinch of chopped parsley (optional)

Handful of frozen peas ( optional)

Handful of fresh spinach (optional)

Handful of shredded chicken (optional)

Bring the broth to a gentle boil in a saucepan. In a bowl, whisk together the eggs, grated cheese, black pepper, and nutmeg (if using). Lower the heat so the broth is simmering.

Slowly pour the egg mixture into the broth while stirring gently with a fork or whisk.Cook for 30–60 seconds, stirring lightly, until soft egg shreds form. Taste and adjust seasoning, toss in any add ons.

Serve immediately, hot. Top with a little more grated cheese.