This classic Roman soup known as stracciatella (meaning, literally, "little rags") is a perfect example of taking very good ingredients and doing very little to them. Whether homemade or store bought, the highest-quality chicken stock is vital, as is sourcing very good eggs. The technique is fairly simple, but it is important not to break up the eggs too early, which will result in a messy scrambled egg soup with cheese and parsley.
- 4 1/2 cups best-quality chicken stock
- 3 eggs
- 3 1/2 oz Parmigiano-Reggiano, grated
- 1/2 cup finely chopped fresh flat-leaf parsley
- Salt and freshly cracked black pepper
- Fresh nutmeg
In a large pot, bring the stock to a rapid boil. Meanwhile, whisk together the eggs, cheese, and parsley in a medium bowl. Season with salt, pepper, and a grating or two of nutmeg. When the stock is boiling, pour the egg and cheese mixture into the pot all at once and do not touch for the first minute or so. Then lightly stir the cooked egg with a fork so that it separates into large, uneven "rags." Serve immediately.
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