Roman Egg Drop Soup reminds me of Sunday evenings at our vacation rental on Via Veneto. My husband, Stephen, and I loved to have a big Roman lunch every Sunday afternoon at one of our many beloved trattoria’s, just a stone’s throw from our flat in the center of Rome. After such a large pranzo, lunch, we just needed a little something and a nice glass of wine. I would alternate between Pastina, tiny star-shaped pasta cooked in broth, and this comforting soup, both are so quick and easy to prepare, and so satisfying. I like to make this traditional soup with chicken brodo, broth, but any brodo is delicious. Add spinach for added nutrients and a splash of color. Serve with a robust glass of Madrevite C’OSA Gamay from Umbria. Perfection!
To make this vegan-friendly, omit the eggs and substitute the Parmesan cheese with vegan cheese. I use Violife Plant-Based Parmesan cheese.
See ingredients, directions and pairings.
6 cups Broth
Splash of White Wine
1/2 cup Parmesan, grated
Pinch of Sea Salt
Fresh Cracked Black Pepper