Stracciatella Romana Recipe

Make or heat broth

If using prepared veal stock, pour 6 cups into a medium soup pot. If using bones to make quick broth, combine veal bones with 8 cups water, halved onion, carrot, celery, bay leaf and peppercorns; bring to a gentle simmer, skim foam, and simmer gently for 1–2 hours, then strain and use 6 cups of the strained broth. Season the warm broth with about 1 tsp salt, taste and adjust as needed.

Keep the broth at a gentle simmer over medium-low heat. The surface should show small movement but not a rolling boil when you add the egg mixture.

Prepare egg mixture

In a medium bowl, crack 4 large eggs and whisk lightly until combined. Whisk in 1 cup freshly grated Parmigiano-Reggiano, 2 tablespoons cold milk or cream (if using), 1/4 tsp salt and 1/4 tsp freshly ground black pepper until smooth. The mixture should be slightly runny so it can be poured and shredded into the broth.

Forming the stracciatella

Reduce the broth to a very gentle simmer (small bubbles). Hold a fork or whisk in one hand and the egg mixture bowl in the other. Slowly drizzle the egg-and-cheese mixture into the simmering broth in a thin steady stream while stirring the broth gently in a circular motion with the fork or whisk. As the egg hits the hot broth it will set into soft ribbons and small curds (the 'stracciatelle'). Continue until all the mixture is incorporated.

Finish and check seasoning

Turn off the heat. Let the soup rest for 30–60 seconds so the ribbons finish setting. Taste the broth and add salt and pepper as needed, remembering the cheese has salt. If desired, stir in an additional tablespoon of grated Parmigiano for extra richness.

Serve

Ladle the stracciatella into warmed bowls, sprinkle with the reserved chopped parsley and an extra pinch of freshly ground black pepper. Serve immediately.