WHAT ROMANS EAT ON BOXING DAY
Christmas Day may be over, but in Italy the celebrations continue.
In many Roman homes, December 26th begins with a comforting bowl of Stracciatella in Brodo.
The reason is beautifully practical.
On Christmas Day, many families prepare cappelletti in brodo, little meat-filled pasta served in a rich capon or chicken broth. The next day, rather than letting that precious homemade broth go to waste, they transform it into another traditional dish: Stracciatella soup.
Just eggs, Parmesan, nutmeg, lemon zest, and a few minutes on the stove.
Simple ingredients.
Comforting flavors.
And one more excuse to gather around the table.
FROM RED & ORANGE SIMPOSIO
If you enjoy discovering not only Italian recipes but also the traditions, celebrations, and rituals behind them, you’ll find many more Christmas customs inside Red & Orange Simposio, part of my Italian travel cookbook series.
HOW TO MAKE ROMAN STRACCIATELLA SOUP
Making Stracciatella soup couldn’t be easier.
Bring a good homemade broth to a gentle boil.
Beat an egg with grated Parmesan, a little nutmeg, lemon zest, and a pinch of salt.
Slowly pour the mixture into the simmering broth while whisking continuously. Within a minute or two, delicate ribbons of cooked egg—stracciatelle, literally “little shreds”—will form throughout the soup.
If you’d like to make it even heartier, cook a handful of pastina separately and add it just before serving.
The only real secret is the broth.
The better the broth, the better the soup.
Stracciatella soup recipe
Ingredients
- 1 cup broth
- 1 egg
- 2 tablespoons grated parmesan cheese
- nutmeg
- salt
- the zest of half a lemon
Instructions
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Bring the broth to a boil.
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Beat the egg in a bowl, add the salt, parmesan, a few grinds of nutmeg, and lemon zest. Mix well.
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Pour the egg mixture into the boiling broth and whisk for 2 minutes.
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The soup is ready. Serve it hot!
Enjoy your Italian stracciatella soup!
Claudia