Stracciatella alla Romana (Egg Drop Soup)

Christmas lunch is a real ritual, very often the traditions of a family are repeated year after year according to the specialties of the territory handed down and rarely deviate. It is perhaps the only occasion in which the menu is more or less the same as when those who cook and put on the table when we were children. A kitchen of memories as well as tradition, a comfort food to be prepared calmly, in the previous days, dedicating a time that is itself a gift and love. Each region has its own typical dishes and each family its own but the main ones are not discussed even if the spread of vegetarian, vegan, gluten-free diets has multiplied the dishes to be prepared. Christmas Day provide meat (beef, veal, pork, chicken as long as with elaborate and rich dishes), after the abstention of the Eve in which you eat only fish. Not always everything is done at home even if it happens in many families and very often it is ordered outside but always strictly following traditional foods. What is on the table on December 25th? Almost everywhere there is broth, the Roman stracciatella that I think also had propitiatory and auspicious function (according to my grandfather at least). Stracciatella alla Romana is the Italian version of the Egg Drop Soup, made with meat broth, beaten eggs and Parmigiano cheese, finally flavored with lemon zest and nutmeg, that give the dish its unique and delicious aroma. It’s very easy to make, hearty and rich in flavor. It’s a first course typical of the Roman tradition and more generally of all central Italy, especially Marche and Abruzzo. The dish is very simple. Stracciatella alla Romana is a really simple recipe, but at the same time nutritious and hearty. It’s a real comfort food that warms and fortifies with taste and simplicity. Beat the eggs with a fork and add the grated Parmesan cheese (50 grams for 4 eggs) and then nutmeg, lemon zest, salt and lots of pepper, as if you were preparing a sauce. Then throw this cream in the boiling meat broth and turn for a couple of minutes with a whisk. Et voila!

Ingredients

1.5 liters (6 cups) broth

4 medium eggs

4 heaping Tbs freshly grated Parmesan cheese

Salt and pepper

Directions

Bring the broth to a fairly brisk simmer (but not a rolling boil). While the broth is coming up to heat, in a mixing bowl whisk the egg together with the grated cheese, salt and pepper and, if you like, one or more of the optional flavorings, until perfectly smooth and homogenous. When the broth is at the simmer, pour the egg mixture into the broth in one go, whisking (or stirring vigorously with a wooden spoon) in a single direction. After a minute or two, the egg mixture will separate into little curds or ''stracce''. Allow the soup to simmer for a couple of minutes more and serve hot, with additional grated cheese on the side for those who care for it.

Notes

The choice of broth is yours—chicken, beef or a brodo classico all go well. The important thing is that the broth be full of flavor and preferably homemade. This is a dish that stands or falls on the quality of the broth. One ingredient that doesn’t figure in Italian recipes is spinach. That’s an Italian-Canadian variation.