Roman Egg Drop Soup (Stracciatella alla Romana)

Name: Roman Egg Drop Soup (Stracciatella alla Romana)
Total time: 25 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 medium yellow onions, diced; Kosher salt; 6 large eggs; 1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving; Pinch of freshly grated nutmeg; Freshly ground black pepper; 8 cups chicken stock, preferably homemade; 2 tablespoons finely chopped flat-leaf parsley

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Total: 25 minutes

Servings: 6

Cost: $2.81 /serving

Author : Samin Nosrat

chicken stock eggs onions

Roman Egg Drop Soup (Stracciatella alla Romana)

Ingredients

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1/4 cup extra-virgin olive oil2 medium yellow onions, dicedKosher salt6 large eggs1/2 cup finely grated fresh Parmesan, rind reserved, plus more for servingPinch of freshly grated nutmegFreshly ground black pepper8 cups chicken stock, preferably homemade2 tablespoons finely chopped flat-leaf parsley

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Instructions

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Step 1

Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.

Step 2

In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.

Step 3

When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.

Step 4

Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.