A cheese-free stracciatella alla romana, with ribbons of egg in broth or tomato soup.
A ribbon of egg slips into the simmering broth and instantly turns into pearly strands, while basil and parsley release their fragrance as the soup is served. This stracciatella alla romana follows the technique of the Roman dish, with beaten eggs poured into very hot liquid, here without cheese, using tomato soup or beef bone broth with vegetables. For 2 people, allow 5 minutes just before serving, at 72 calories per portion. This recipe joins my collection of keto soups and salads.
What is stracciatella alla romana?
The name comes from stracciare, to tear: it refers to the little strands of egg that form on contact with the hot broth. The soup stays thin, scattered with tender, irregular strands that are clearly visible in the bowl. It is this shredded texture, more than the ingredient list, that defines the dish.
The recipe needs very little: 2 beaten eggs, 500 ml of hot soup base, and fresh herbs added at the last moment. Basil brings a bright note, while parsley adds a fresh, green flavor. A base with fewer chunks showcases the egg ribbons better; if it contains lots of vegetables, you can blend them before the finishing step.
The idea behind this version
This version keeps the principle of beaten eggs poured into hot broth, but departs from the classic Roman recipe: no Parmesan, and sometimes tomato and basil. Just a few ingredients are enough to give it body and a gentle flavor without making the soup heavy.
The base can be tomato soup, beef bone broth with vegetables, or bone broth enriched with a little tomato or passata, the strained tomato purรฉe found in the canned goods aisle. Another option starts with kale soup, preferably without shank, with more marrow bones and slightly fewer vegetables. Since the finishing step is very quick, the base must already be ready and full of flavor.
The main ingredients
The choice of base determines the flavor. With 500 ml of tomato soup, the stracciatella takes on a deeper color and a slight acidity; with beef bone broth and vegetables, it is closer to a classic broth-based version. In either case, seasoning the base matters, since the eggs and herbs mainly contribute texture and freshness.
Beat the 2 eggs thoroughly so that the whites and yolks are evenly combined. Poured in a thin stream, they set into tender, opaque strands that should never become heavy or dense.
Fresh basil, torn into fairly large pieces, flavors the soup without overpowering the broth, while finely chopped parsley adds a greener note and a distinct contrast. Reserve a few basil leaves and a sprig of parsley for serving.
Technique and serving tips
Success depends on heat and movement. The liquid should be very hot, just below boiling, with the surface gently simmering rather than bubbling vigorously, otherwise the strands will firm up and lose their delicacy. Create a whirlpool with a whisk before pouring in the egg to help it disperse, with the pouring speed determining the width of the strands. The right texture is immediately apparent: opaque, distinct, supple strands, with no trace of raw egg, in a soup that remains thin.
Taste the base before adding anything, as concentrated broths and store-bought soups are often already salted. Prepare the herbs before heating the soup, add them to the bowl just before serving, and serve immediately, garnished with the reserved parsley and basil. For a low-carb meal, serve with a cabbage salad or non-starchy vegetables, as the carbohydrate content depends mainly on the base. The soup is best as soon as the eggs have just set; to get ahead, refrigerate only the base and pour the eggs into the hot soup when ready to serve.
For everyday keto cooking, here are all my low-carb recipes.
Stracciatella alla romana
Ingredients
- 500 ml tomato soup or grass-fed beef bone broth with vegetables
- 2 eggs
- a handful basil fresh
- a handful parsley fresh
Instructions
- For this recipe, I assume you already have beef (bone) broth or tomato soup. :
To finish the stracciatella
- Finely chop the parsley and tear the basil into pieces that are not too small. Reserve a sprig and a few whole leaves for garnish.a handful basil, a handful parsley
- Beat the eggs in a bowl. Heat the soup until it is just about to boil.500 ml tomato soup, 2 eggs
- Stir the soup with a whisk to get it moving. A good whirlpool works best. Now pour in the egg in a thin stream.
- Add the parsley and basil just before serving.
