Stracciatella in vegetable broth

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Stracciatella in vegetable broth
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it de fr es br
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 45 min
  • Serving: 2
  • Cost: Low

PRESENTATION

Recipe by
Diletta Secco

From the heart of Rome, stracciatella soup brings the cozy vibes of a classic family meal right to your table. You know, this version swaps out the usual meat broth for a rich, homemade vegetable broth loaded with leeks, onions, celery, and carrots. The idea is to make the base super flavorful so those tender little ribbons of beaten egg and cheese have something tasty to soak up.

And instead of the usual small pasta you might expect in an Italian egg drop soup, you get these silky strands floating around. So good. Every spoonful has that special, comforting feel. In Lazio, especially around Christmas or Easter, folks gather around big bowls of this dish for their first course, laughing and catching up. It's pretty simple. The stracciatella recipe is easy, but it always feels like a big hug in a bowl—perfect for a weeknight or any get-together.

Those who grew up with this know that moist bites of egg, mixed with salty cheese, really make it shine. The vegetable broth is the real star—getting it just right means every spoonful tastes like a Roman holiday. For real. This vegetarian twist on the traditional Italian soup keeps things light but still gives a rich, soul-warming flavor that’s perfect when you want something easy but festive. Seriously good.

With every ladleful, you get a mix of golden egg, savory cheese, and all those sweet, mellow veggie flavors in the background. The homemade stracciatella might be one of the easiest ways to bring a little Roman tradition into your home, whether it’s a rainy day, a special dinner, or when you need some comfort food. Thing is, lots of families in Rome have their own way of doing it, sometimes with a little nutmeg or a sprinkle of parsley. But the basics? Good broth, fresh eggs, and a handful of cheese. That’s how you get a bowl of stracciatella alla romana that tastes like home, no matter where you are. No question, it's a dish that warms your body and connects you to the rich culture and traditions of Rome.

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INGREDIENTS

for the vegetable broth
Carrots 2
Leeks 1
Celery 1 rib
Yellow onions 1
Water 8 ½ cups (2 l)
Tomato paste 1 spoonful
Cloves to taste
Fine salt to taste
for the stracciatella
Eggs 2
Parmigiano Reggiano PDO cheese 2 oz (60 g)
Fine salt to taste
Nutmeg to taste
Black pepper to taste
Preparation

How to prepare Stracciatella in vegetable broth

To prepare the stracciatella in vegetable broth, first, prepare the broth. Wash the vegetables thoroughly and peel the carrots 1. Then cut them into chunks 2 and do the same with the celery 3.

Slice the leek, removing the root part 4, and separate the onion layers 5. In a pot, pour about 2 liters of cold water and add the vegetables 6.

Add the cloves 7, salt 8, and tomato paste 9.

Cook over medium heat for about 40 minutes 10. After this time 11, strain the broth 12.

Pour it back into the pot 13 and keep it warm. Meanwhile, in a bowl, pour the eggs 14 and add the Parmesan cheese 15.

Grate some nutmeg 16 inside and mix with a whisk. Pour the egg mixture thinly into the boiling broth, stirring with the whisk 18.

Continue to stir until the eggs are well scrambled 19. Cook for 5 minutes 20, then serve, add a dash of pepper, and serve 21.

Storage

We recommend serving the stracciatella freshly made. 

The broth can be stored in the fridge for 1-2 days, but we suggest adding the egg mixture to the hot broth only when serving.

Advice

The vegetables used to make the broth can be blended to prepare a vegetable cream or as a base for a velouté. Alternatively, you can dress them with oil and eat them as a side dish.

If you're short on time, discover how to make vegetable broth in the microwave!

For the translation of some texts, artificial intelligence tools may have been used.
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