Italian stracciatella soup with egg and Parmesan

About this recipe

Stracciatella is an Italian broth soup associated with Rome and other parts of central Italy. Its name refers to the small, torn-looking pieces formed when beaten egg and grated cheese meet hot broth. This home-style version uses prepared clear vegetable broth, Parmesan, parsley and a restrained amount of nutmeg. It is a light first course, not the creamy cheese or chocolate-flecked ice cream that shares its name. Finely grating the cheese and mixing it evenly into the eggs helps prevent dry clumps. A thin stream and gentle stirring create soft ribbons while leaving visible broth between them. No pasta, semolina or spinach is included, so those additions do not silently change the stated portions or timing. The twenty-minute estimate starts with ready-to-use broth, not stock made from scratch. Serve promptly, before the egg pieces absorb more liquid and firm up.