Roman "egg drop" soup (Stracciatella alla Romana) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today (page 42) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on January 30, 2019

    This is a good soup for warming up on a cold day or as a quick dish to add to a meal, but I thought the cheese whisked with the eggs would give it a richer flavor. It was good but not great and I keep wondering what I can add to it to make it better.

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