Roman Egg Drop Soup

Click for larger view

Roman Egg Drop Soup, also know as Stacciatella alla Romana, is quick and easy to make. It is the perfect soup as a starter to a elegant dinner, but also makes a great light lunch or a good soup if your feeling a bit under the weather. It takes about a half hour to make so it is great for a light lunch. The one thing that is most important is to have great broth. We recommend making our Magic Chicken Broth or Magic Mineral Broth if you want your soup to be vegetarian.


MAKES: 6 Servings
PREP/COOK TIME: 60 Minutes


  • 12 cups Magic Chicken Broth

  • 1 teaspoon Salt

  • 6 large eggs

  •  Nutmeg, for grating

  • Zest of 1 lemon, grated

  • Freshly ground black pepper

  • Parmesan for grating

  • 2 tablespoons chopped Italian parsley

  • 1 tablespoon chopped fresh tarragon

  • 4 scallions, sliced thin. White and light green parts only.


  1. In a soup pot over high heat, bring Magic Chicken Broth to a boil. Season to taste with salt and reduce heat to a simmer.

  2. Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.

  3. Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.

  4. Ladle the soup into individual bowls and sprinkle parsley, tarragon and scallions over each serving. Pass more grated Parmesan separately.

Notes: Will keep in the refrigerator for a few days.

If you have not made the Magic Chicken Broth a good quality organic, no salt chicken broth will work.

This recipe is a variation of David Tanis’ at the NY Times.

Roman Egg Drop Soup2.JPG