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stracciatella soup (italian egg drop soup)

stracciatella - Italian egg drop soupNo muss, no fuss. This soup is one of the easiest you’ll ever make and with minimal ingredients.  What’s more, you can have it ready to serve in less than 15 minutes!  Egg drop soup is a favorite in Rome and in central Italy.  Stracciatella refers to the shredding of the eggs into little rags as they are stirred into the hot broth.  This is a light soup and was consumed by Italy’s poor.  I find some of the best tasting food Italy has to offer hails from the resourcefulness and creativity of its people when money was tight.

Other versions of this soup include the addition of spinach leaves, pasta or meat.  I prefer the simplistic of ingredients and paying homage to those who could not afford such luxuries as meat on a regular basis.

Serves 4
6 cups of rich broth (either chicken or beef)
1/4 cup grated Parmesan cheese
3 large eggs
2 or 3 tablespoons minced parsley
zest of half a lemon (optional)

Heat stock in a pot over medium-high heat until simmering. In a mixing bowl add cheese, zest, and eggs; whisk together. Slowly pour egg mixture into the soup while stirring.  Gently stir until eggs are set or look like torn little rags. Ladle into bowls and top with parsley and season with sea salt and freshly ground black pepper.

The Culinary Chase’s Note:  If you don’t have time to make a rich broth, ask your butcher.  Most should know where to buy and if all else fails, pick up a container from the grocery store.  You may need to amp up the seasoning as I find most store-bought broths are bland.  Enjoy!

stracciatella soup (<g class="gr_ gr_64 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="64" data-gr-id="64">italian</g> egg drop soup)
 
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Author:
Recipe type: soup
Cuisine: Italian
Serves: 4
Ingredients
  • 6 cups of rich broth (either chicken or beef)
  • ¼ cup grated Parmesan cheese
  • 3 large eggs
  • 2 or 3 tablespoons minced parsley
  • zest of half a lemon (optional)
Instructions
  1. Heat stock in a pot over medium-high heat until simmering. In a mixing bowl add cheese, zest, and eggs; whisk together. Slowly pour egg mixture into the soup while stirring. Gently stir until eggs are set or look like torn little rags. Ladle into bowls and top with parsley and season with sea salt and freshly ground black pepper.
  2. The Culinary Chase’s Note: If you don’t have time to make a rich broth, ask your butcher. Most should know where to buy and if all else fails, pick up a container from the grocery store. You may need to amp up the seasoning as I find most store-bought broths are bland. Enjoy!