Three ingredients turn a clear broth into dinner when the eggs are whisked in at the right speed. The trick is making ribbons, not scrambled eggs.
We keep this Lazio version direct: clear chicken broth, eggs, grated hard cheese, a little nutmeg, and optional lemon zest. Spinach belongs to another version. Here the broth carries the dish, so it should taste good before the eggs go in.
Set servings and units first. You can change them anytime.
Bring the chicken broth to a gentle simmer and taste it for salt. It should be well seasoned before the egg mixture is added.
Whisk the eggs, grated cheese, semolina, lemon zest, nutmeg, salt, and pepper in a bowl until fully combined.
Lower the broth to a steady simmer, not a rolling boil. Stir the broth in one direction with a whisk.
Pour the egg mixture into the moving broth in a thin stream. Keep whisking slowly for 20 to 30 seconds, until the eggs form soft ribbons.
Stop stirring and simmer for 1 minute so the ribbons set. Taste and adjust salt and pepper.
Serve immediately in warm bowls. The soup should look light and feathery, with clear broth between the egg ribbons.
You made Stracciatella alla Romana. Time to eat.
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If the broth boils hard, the eggs tighten. Keep the surface moving gently and pour in a thin stream.
Six Italian regions. Nothing reformulated. Imported direct.
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