Straciatella in brodo

Make this delicate Roman egg drop soup whenever you have good quality homemade clear chicken stock on hand or when you crave a simple comforting soup on a chilly day. It takes just a few minutes to make and requires only four ingredients.


About this Recipe

By: Sheridan Rogers

As you whisk in the egg mixture, it will begin to look like torn rags (straciatella means “torn rags”).
 Fresh peas and asparagus tips, dropped in at the last minute, are a good addition. You can also add some finely chopped parsley, if liked.
The recipe for homemade chicken stock is below.


  • clear chicken stock, preferably homemade 1.25 Litres
  • free range or organic eggs 4
  • freshly grated parmesan 4 tablespoons
  • fine semolina 1 tablespoon (optional)
  • salt, freshly ground pepper and a pinch of nutmeg to taste

Homemade Chicken Stock

  • chicken bones, including neck and giblets (if possible) 1.2Kg
  • cold water to cover
  • leek 1, white part only, chopped
  • onion 1, peeled and chopped
  • carrot 1, peeled and chopped
  • celery 1 stalk, chopped
  • bouquet garni (parsley stalk, thyme stalk and bay leaf tied together)
  • whole black peppercorns 3 -4

Whisk together the eggs in a bowl, add the parmesan and semolina and whisk to a creamy consistency.
Heat the stock and gradually add a cupful to the egg mixture. When the stock is boiling, pour the egg mixture in, whisking constantly until it comes back to the boil – it should be smooth but just breaking up into little flakes or threads. Remove from the heat and serve immediately in warm bowls. Season with sea salt, nutmeg and freshly ground pepper to taste.

For the homemade chicken stock:
For a lovely clear stock, first blanch the chicken bones in boiling water. Wait until the water comes back to the boil then strain, discarding all the water.
Wipe the pan clean then return the bones. Cover with water and add all the other ingredients. Bring to the boil, skimming off any scum that forms on the top.
Simmer very gently for about 2 hours. Strain through a sieve. Return to the pan and reduce by boiling rapidly until it yields about 1.5litres. Cool and refrigerate. Skim off any fat. Freeze in batches (or in ice cubes) for future use.