ItalianMade

Recipes

First Courses: SOUPS

STRACCIATELLA ALLA ROMANA Egg Drop Soup

Mail this recipe to a friend!	2 qts. beef broth, seasoned 4 eggs 1/2 cup grated Parmigiano salt pepper	See Also:      Cheeses      Grana Padano DOP      Parmigiano Reggiano® DOP      Wine Pairings      Bianco di Pitigliano DOC      Frascati DOC      Marino DOC      Region      Latium
	Beat the eggs with 2 tbs. Parmigiano, and salt and pepper. Bring the broth to a slow simmer, drop the egg and Parmigiano mixture into the broth while whisking vigorously so that the egg turns into solid drops. Add the remainder of the Parmigiano, mix well and serve immediately.

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

BRODO   BUSECCA   CACCIUCCO LIVORNESE   CANEDERLI   CICORIA, CACIO E UOVA   FAGIOLI CON CAVOLO NERO ALLA TOSCANA   GRAN FARRO E FAGIOLI   LA MARICONDA   MACCO DI FAVE   MINESTRA CON FIORI DI ZUCCA   MINESTRA DI PASTA E PISELLI   MINESTRA DI RISO CON ASPARAGI   MINESTRA DI UOVA E PROSCIUTTO   MINESTRONE   MINESTRONE DI VERDURE   MINESTRONE MILANESE   PAPPA AL POMODORO   PASSATELLI IN BRODO   PASTA E FAGIOLI   PASTA E FAVE   PASTA E LENTICCHIE   PASTA E PATATE   RIBOLLITA   SOPA COADA   STRACCIATELLA ALLA ROMANA   ZUPPA D’ORZO E PISELLI   ZUPPA DI AGNELLO   ZUPPA DI CARDONI   ZUPPA DI CIPOLLE BIANCHE IN CROSTA   ZUPPA DI VONGOLE   ZUPPA PAVESE   ZUPPA VALDOSTANA   ZUPPA VALPELLINENTZE

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10065 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).