This Roman recipe is the Eternal City's equivalent of chicken noodle soup. You won't find it on restaurant menus; it's a homey dish prepared when one doesn't feel well, or wants a bowl of comfort food. It is basically an egg drop soup, Italian style.

Ingredients for 4 people

  • 2-4 eggs (to taste)
  • 1 lemon - finely grated peel and a teaspoon or so of juice
  • 150 gr. grated Parmesan cheese
  • Chicken or Vegetable Broth - enough for four bowls of soup


Put the broth in a stockpot or saucepan. Bring to a simmer.

In a bowl, whisk the eggs vigorously with a pinch of salt, then add the Parmesan, some grated lemon peel, a bit of lemon juice, beat again to combine. Drizzle the egg mixture slowly into the broth, it will make 'shreds' as the egg cooks. When it has all been added, ladle into a bowl and serve. You can drizzle on a little olive oil, or some freshly cracked pepper, to taste. Serve with crunchy bruschetta or fresh bread.

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