Stracciatella Alla Romana Food

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Steps:

• Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
• In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
• When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
• Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Steps:

• In a saucepan, over medium-high heat, bring the chicken stock to a boil.
• In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
• Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
• Adjust the seasoning with salt and pepper.
• Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.