Stracciatella alla Romana
Stracciatella alla Romana is a classic Roman egg-drop soup, traditionally served as a light first course or a comforting meal. It features a simple broth enriched with beaten eggs, grated Pecorino Romano cheese, and often a touch of lemon zest, with optional additions like spinach or herbs. Originating from Rome, Italy, it embodies the city's culinary tradition of creating flavorful dishes from humble ingredients.
🍽️ Nutrition at a glance
This soup is generally low in carbohydrates and moderate in fat, with protein primarily coming from the eggs and cheese. A typical serving provides a good source of protein and calcium, with a rough calorie range of 150-250 calories, depending on the broth and ingredient quantities.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 8 g |
| Carbs | 4 g |
| Fat | 7 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Potassium | 280 mg |
| Calcium | 150 mg |
| Phosphorus | 120 mg |
| Vitamin A | 120 µg |
| Vitamin B12 | 0.8 µg |
| Riboflavin (B2) | 0.2 mg |
| Selenium | 12 µg |
| Choline | 60 mg |
Per 1 bowl (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Stracciatella alla Romana is a beloved comfort food in Rome, often associated with family meals and its name playfully references the 'straccetti' or little rags of egg that form in the broth. Nutritionally, it's a light yet satisfying option that highlights the Italian principle of using minimal ingredients to achieve rich flavor.
