Home > Soup > Cheese, Eggs and Tofu > Roman Egg Drop Soup

Roman Egg Drop Soup


4 cups/1 L best-quality chicken/vegetable stock
3 eggs
3 oz/100 g Parmigiano Reggiano, grated
cup/30 g finely chopped fresh flat-leaf parsley
Salt and freshly cracked black pepper
Fresh nutmeg


Serves: 4


In a large pot, bring the stock to a rapid boil. Meanwhile, whisk together the eggs, cheese, and parsley in a medium bowl. Season with salt, pepper and a grating or two of nutmeg. When the stock is boiling, pour the egg and cheese mixture into the pot all at once and do not touch for the first minute or so. Then lightly stir the cooked egg with a fork so that it separates into large, uneven "rags." Serve immediately. 

Related food category: