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)
Recipe type: soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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!
Recipe by The Culinary Chase at