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Stracciatella soup, also known as also known as stracciatella alla romana, is a classic Roman soup made by whisking eggs, Parmesan, and a touch of nutmeg into hot broth, where they cook into soft, lacy egg ribbons. It feels special but couldn’t be easier to make, and if you start with a good-quality store-bought broth, you can have it on the table in under 20 minutes. A handful of spinach makes a nice variation, but it’s equally satisfying in its simplest form.
