Bella Italia: Romaine Soup with Egg Flakes – bildderfrau.de

Bella Italia: Romaine Soup with Egg Flakes – bildderfrau.de

Update: 27.10.2021 – 15:01

Fast Italian food
Bella Italia: Romaine Soup with Egg Flakes


This is how the Romans eat: Even simple cuisine is varied and beautiful to look at.  It's borderline miraculous what the Italians conjure up on the table with just a few ingredients.  Roman egg flake soup is the best example of their culinary art.

Photo: Ghetty Images, Yulia Vinogradova

This is how the Romans eat: Even simple cuisine is varied and beautiful to look at. It’s borderline miraculous what the Italians conjure up on the table with just a few ingredients. Roman egg flake soup is the best example of their culinary art.

“Stracciatella alla romana”, as the Roman egg flake soup is called in Italy, is a classic of Roman cuisine and is an integral part of the menu of venerable Italian restaurants. Traditionally, the soup is served as an appetizer. We reveal to you how easy and fast it is to prepare.

Ingredients for 4 servings:

  • 1.5 l meat stock, strong
  • 4 eggs
  • Nutmeg, freshly grated
  • salt
  • Pepper, red and ground
  • 4 tablespoons parmesan cheese, freshly grated
  • 3 tablespoons breadcrumbs, freshly grated
  • Parsley, flattened and finely chopped

Approximately per serving:

  • 100 calories
  • 10 grams of fat
  • 2 grams of carbohydrates
  • 8 grams of protein

And here’s how it’s done:


  1. Boil the beef broth in a saucepan.
  2. Meanwhile, beat the eggs in a bowl with a whisk. Then add the grated nutmeg, salt, pepper, parmesan and mix everything together. Gradually add breadcrumbs, but the mass should remain slightly liquid.
  3. Now beat the mixture evenly into the soup with a whisk. Let them boil once, then the egg flakes romaine soup is already ready. Sprinkle with parsley and serve on a pretty plate. Bon appetit and hello!


The basis of this traditional novel Eggnog Soup is a strong meat broth. The wonderful roasted aromas and the unmistakable taste put each instant product in the shade. Costs and effort are low: just boil a few bones and some vegetables – and the broth is ready. If you have neither the time nor the leisure, the butcher or butcher offers ready-made broths. These are usually made by them from leftover meat and taste wonderful. We reveal more information about liquid bliss in Follow-up: Broth, Bouillon, and Bouillon – What’s the Difference?


Italian pastina soup is also made quickly and spoils the palate of the most demanding diners. If it is heartier, then the Tuscan peasant soup is our choice. the said Ribollita is a hearty peasant soup from Tuscany. In our gallery we have more recipes for warming up soups that are also good for the slim figure:

Your inner clock tells you soup, but you want to try a new recipe? Then get inspired by our soup ideas video:

We’ve rounded up some more ideas for your culinary excursion on our Italian Recipes page. You will see that Italian cuisine is varied and quite different from region to region.



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