God Bless those who don’t forego Stracciatella on the evening of December 25th. Here’s the recipe from a renowned Roman trattoria

Have leftover Christmas broth? Add an egg—or two. And no, we’re not talking about the famous ice cream or the creamy cheese that its name might evoke, but a simple and hearty soup that brings leftovers back to life. Over time, it has become a festive symbol of conviviality in central Italy. Typically prepared for the lunch on December 26th, Saint Stephen’s Day, God bless those who indulge in it the evening before, after the Christmas feast.

Roman Stracciatella

In Italian cuisine, the term stracciatella refers to three very different preparations: an ice cream made with milk, cream, and dark chocolate shavings; a fresh creamy cheese; and, lastly, stracciatella in brodo (stracciatella in broth). Despite their differences, these variants share the origin of their name, which stems from the idea of “shredding.” In the case of the soup, the straccetti (shreds) result from beaten eggs cooked in boiling broth, creating the signature egg flakes of the dish.

Stracciatella in brodo has deep roots in central Italian regions such as Lazio, Marche, Abruzzo, and Emilia-Romagna, though there are variations across the country. The common denominator? It is a dish of resourcefulness, born to repurpose leftover holiday broth into a warm and nourishing family meal.

The origin of stracciatella is tied to rural traditions and the necessity of cucina povera (humble cuisine). It is said to have first been served in Rome around the late 19th century, a time marked by poverty and hardship. During those years, the price of meat was regulated by the Conservatori Capitolini magistrates to ensure everyone could afford it at least once a year, at Christmas. Families would save any scraps of meat for broth, and reusing this precious liquid became essential. In Lazio, stracciatella was the dish of December 26th, but in poorer households, it replaced the more expensive tortellini in broth on Christmas Day. Breaking an egg, mixing it with cheese and seasonings, and “shredding” it into the hot broth transformed leftovers into a comforting meal.

Checco er Carettiere’s Stracciatella recipe

Ingredients (serves 4):

• 4 eggs
• 150g Parmigiano Reggiano, preferably aged over 30 months
• Grated zest of half a medium lemon
• Half a grated nutmeg
• 1L–1.5L of meat broth

Method

The traditional recipe requires a good meat broth, beaten eggs, Parmigiano, a pinch of nutmeg, and an ingredient that simply cannot be skipped: grated lemon zest. Here’s the step-by-step process for a delicious stracciatella:

First, heat the meat broth in a saucepan.

Meanwhile, in a bowl, beat the eggs with Parmigiano, nutmeg, and lemon zest until you achieve a smooth mixture.

Add the mixture to the hot broth and, using a fork, “shred” it by stirring lightly, cooking for about 1 minute and 30 seconds.

Serve, optionally topping with extra Parmigiano.

Depending on the region, the base may be enriched with semolina, breadcrumbs, or additional seasonings like parsley and lemon peel. In Emilia-Romagna, the variation is known as minestra paradiso (paradise soup), evoking its light and delicate flavour, while in Romagna, you’ll find tardura, a denser, more blended version.