Stracciatella alla Romana (Italian Egg Drop Soup)

Step 1

For the brodo:

Step 2

Remove the giblets and neck (if present) and wash the chicken. Place the pot on a large burner on the stove. Put all of the ingredients, starting with the chicken first, inside the pot. Add the cold water and put on low heat.

Step 3

Keep the pot on low heat, uncovered, for 24 hours. Do not stir it. Do not touch it. Just leave it alone. The brodo should never boil. It should be a very gentle simmer that produces a bubble every few minutes or so.

Step 4

After 24 hours, use a ladle to pull the scum at the top of the brodo to one side of the pot and discard. Ladle the brodo from the pot through a chinois or fine mesh strainer into a container. If you are not using the brodo immediately, cool over an ice bath and refrigerate. The brodo will last 10 days under refrigeration, or 3 to 6 months in the freezer.

Step 5

Make the stracciatella:

Step 6

In a mixing bowl, combine the eggs, Parmigiano-Reggiano, chopped parsley and semolina. With a zester, grate 6 to 10 strokes of nutmeg into the combined ingredients.

Step 7

Whisk the ingredients together vigorously. Set aside to rest for 10 minutes.

Step 8

Meanwhile, in a heavy bottom pot on high heat, bring the brodo up to a rapid boil. Season the brodo with sea salt as you desire.

Step 9

While the brodo is boiling, create a vortex by stirring the brodo with a ladle.

Step 10

Remove the ladle and slowly drizzle the egg mixture into the brodo. Turn the heat off and allow to settle for 2 to 3 minutes.

Step 11

To serve:

Step 12

Serve immediately with good, crusty bread.