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Stracciatella

Roman Style
Egg Drop Soup

4 eggs
4 tablespoons freshly grated parmigiano reggiano cheese
grated rind of one lemon
salt
1 quart (approximately 1 liter) home made meat broth

In a small bowl beat the eggs, parmigiano cheese, lemon rind, and salt.

Bring the broth to a fast boil. Pour slowly the egg mixture into the boiling broth and mix quickly with a fork to break the egg in small lumps.

Serve hot in soup bowls, with a pinch of freshly grated nutmeg (optional).

Pass around the table a small bowl of grated parmigiano cheese, for the guests to add on top of the soup.

In the past, when I was a kid, it was a must at the opening of every formal dinner. It is hard to understand why its popularity has declined so much. If you judge “gourmet” food by the list of ingredients Stracciatella will appear rudimental to you. In reality, even if it is a dish by the extraordinary simplicity, made out only of broth and eggs, ready in less then 10 minutes, it will surprise you with its elegance and the extraordinary combination of flavors.

A classic of Roman cuisine, Stracciatella (egg drop soup) is a memorable dish.