Stracciatella (Egg Drop Soup), a classic of Roman cuisine, is a memorable dish. In the past, when I was a kid, this dish opened every formal dinner. It is hard to understand why its popularity has declined so much. If you judge “gourmet” food by its list of ingredients, Stracciatella (Egg Drop Soup) will appear rudimental to you. In reality, even though it is an extraordinarily simple dish made only of broth and eggs and ready in less then 10 minutes, it will surprise you with its elegance and its amazing combination of flavors.
4 tablespoons freshly grated parmigiano reggiano cheese
grated rind of one lemon
1 quart (approximately 1 liter) home made meat broth
Beat the eggs, parmigiano cheese, lemon rind, and salt in a small bowl.
Bring the broth to a fast boil. Pour the egg mixture slowly into the boiling broth and mix it quickly with a fork to break the egg in small lumps.
Serve hot in soup bowls with a pinch of freshly grated nutmeg (optional).
Pass around the table a small bowl of grated parmigiano cheese for the guests to add on the soup.