fbpx

Stracciatella | Egg Drop Soup

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.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

6 cups Broth

3 Eggs

Splash of White Wine

1/2 cup Parmesan, grated

Pinch of Sea Salt

Fresh Cracked Black Pepper

Directions

Bring the broth to a boil in a large pot. In the meantime, beat the eggs, cheese, splash of white wine, sea salt, and pepper in a bowl. Slowly pour the egg mixture into the broth, continually stirring to break up the eggs. Serve immediately.

Amy’s Favorite Pairing

Madrevite-COSA D.O.C TRASIMENO GAMAY

$77.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?