Roman Stracciatella (Egg Drop Soup) Recipe
Prep Time:
Cook Time:
35 minutes
Servings:
Ingredients
  • 6 cups good quality store-bought low-sodium chicken broth or homemade broth
  • 5 black peppercorns
  • 1 sprig thyme
  • 1 small dried bay leaf or ½ small fresh bay leaf
  • 2 large eggs
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 4 basil leaves--stacked, rolled and thinly sliced crosswise
  • Freshly ground black pepper
  • 1 lemon, quartered
Directions
  1. In a medium saucepan set over medium-high heat, bring the chicken broth to a simmer. Reduce the heat to medium-low, add the peppercorns, thyme and bay leaf and cook gently to concentrate the flavors, about 30 minutes.
  2. In a small bowl, use a fork to beat the eggs with the Parmesan cheese. Return the soup to a simmer and while whisking the hot broth with a fork, slowly pour in the egg-cheese mixture, stirring until the eggs are set, 30 seconds to 1 minute.
  3. Stir in the basil and black pepper and serve the soup with a squeeze of fresh lemon juice.