Stracciatella in Brodo — Protein Version
The Roman egg-drop soup — chicken broth with whisked eggs, Parmigiano and nutmeg. A light yet protein-rich Italian classic with 30g protein and ready in 15 minutes.
📅April 8, 2026
5mPrep
10mCook
4Servings
⭐ 4.8Rating
🍝Nutrition Facts (per serving)
Protein 53%Fat 40%Carbs 7%
240kcalCalories
30gProtein
10gFat
4gCarbs
0gFiber
Ingredients
- 1500 mllow-sodium chicken stock
- 6 wholelarge eggs
- 60 gParmigiano Reggiano, finely grated
- 15 gfresh flat-leaf parsley, chopped
- 1 pinchnutmeg, freshly grated
- 3 glemon zest (optional)
- 1 to tastesalt and black pepper
Instructions
- Bring stock to a rolling boil in a large saucepan. Season.
- Whisk eggs with Parmigiano, parsley, nutmeg, and lemon zest until combined.
- Pour egg mixture into the boiling broth in a thin, steady stream while stirring gently with a fork — strands will form.
- Cook 1–2 min until egg is just set. Taste and season.
- Ladle into warm bowls; serve with crusty bread or grissini.
Related Recipes
Save this recipe for later