Roman Egg Drop Soup
A perfect meal for the feast of Saints Perpetua and Felicity—especially since it usually falls during Lent—is Stracciatella alla Romana: Roman egg drop soup. It’s quick and easy and has only a few ingredients. It’s Roman, as were they. The eggs highlight the motherhood of these martyrs. Stracciare means “to rip to shreds” in Italian. In this soup, it refers to the process of whisking in the eggs, and . . . I’m just going to stop there and not make any wild beast parallels. Homemade chicken stock is lovely in this recipe, but I’ve also used chicken stock paste with success. It’s also a great choice for Lenten Friday Soup & Stations.
Ingredients
- 4 cups chicken stock
- 2 eggs
- 1/4 cup grated parmesan cheese about ¾ ounce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 cups fresh baby spinach about 2 ounces, chopped
- 2 teaspoons lemon juice
Instructions
- Bring the chicken stock to a low boil in a medium pot over medium-high heat. Combine the eggs, grated cheese, salt and pepper, and nutmeg in a spouted glass measuring cup. Use a fork to whisk them together.Reduce the heat to a simmer. Add the spinach to the stock and cook for 1 minute. Then, use the fork to swirl the stock and spinach around the pot making a whirlpool.In a steady stream, pour the egg and cheese mixture into the center of the whirlpool. The eggs will “rip into shreds” in the liquid, creating the egg drop effect. Remove the pot from the heat.Add the lemon juice and serve.
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