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Roman Rag Soup - Stracciatella

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“This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the "rags" are made slightly different. It makes a very economical soup in very little time.”

Ingredients Nutrition

  • 4 cups chicken stock
  • 4 cups beef stock
  • salt & pepper
  • RAGS
  • 3 eggs, beaten
  • 4 tablespoons semolina (or regular flour)
  • 4 tablespoons parmesan cheese (freshy grated is best)
  • 1 teaspoon lemon zest (very fine)
  • 1 pinch salt


  1. Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
  2. Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
  3. Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
  4. Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
  5. Garnish with fresh parmesan and parsley.

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