Stracciatella alla Romana

Name: Stracciatella alla Romana
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Italian
Ingredients: 1200 ml Meat broth, hot; 4 Egg, beaten; 50 g Parmigiano, finely grated; 40 g Semolina; ¼ tsp Nutmeg, freshly grated; ⅓ tsp Salt; ½ tsp Black pepper, freshly ground

Stracciatella alla Romana · ready in 18 min · 4 servings · 175 kcal per serving · easy · 7 ingredients

A classic Roman egg drop soup where beaten eggs meet hot meat broth, forming delicate ribbons enriched with Parmigiano, semolina, and nutmeg.

Prep: 8 min
Cook: 10 min
Total: 18 min
Serves: 4
kcal: 175
Difficulty: easy

Italian Soups Quick (30 min or less)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1200 mlMeat broth, hot
4Egg, beaten
50 gParmigiano, finely grated
40 gSemolina
¼ tspNutmeg, freshly grated
⅓ tspSalt
½ tspBlack pepper, freshly ground

Equipment

stovetop, pot, mixing bowl, whisk, ladle, grater, measuring spoon, serving bowl

Instructions

Mise en Place
Gather meat broth, eggs, Parmigiano, semolina, nutmeg, salt, and pepper; set out a pot, bowl, whisk, ladle, and grater. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Warm the Broth
Heat the meat broth in a pot over medium heat until it reaches a lively simmer, then lower the heat to keep it steady. · 5 min
What to look for: Small bubbles rise steadily without a rolling boil.
Whisk Egg Mixture
Whisk the eggs with Parmigiano, semolina, nutmeg, black pepper, and a pinch of salt until smooth and pourable. · 3 min
What to look for: The mixture looks pale, lightly thickened, and evenly speckled.
Form Egg Ribbons
Pour the egg mixture into the simmering broth in a thin stream while whisking gently to create small pale ribbons. · 2 min
What to look for: Fine egg strands float through the clear broth.
Adjust Seasoning
Taste the soup, add only the needed salt and black pepper, and keep it just below a boil so the ribbons stay tender. · 2 min
What to look for: The broth is clear and the egg ribbons remain soft, not grainy.
Serve Hot
Ladle the stracciatella into warm bowls and serve immediately while the broth is fragrant and the egg ribbons are delicate. · 1 min
What to look for: Each bowl has clear broth with visible tender egg ribbons.

Nutrition (per serving)

kcal	175
Protein	15 g
Carbohydrates	8 g
of which sugars	0 g
Fat	9 g
of which saturated	4 g
Fibre	1 g
Sodium	947 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Warm gently over low heat, stirring lightly, until steaming throughout. Avoid boiling because the egg ribbons can toughen.

Ingredient substitutions

Meat broth

Water: Use only if broth is unavailable, but the soup will lose much of its traditional depth.

Nutmeg

Black pepper: Use only if nutmeg is unavailable, accepting a sharper finish.

Black pepper

Nutmeg: Use a very small amount if pepper is unavailable.