Soups & Stewscoleycooks5.0
Stracciatella Soup (Italian Egg Drop Soup)
Stracciatella Soup is the Italian version of egg drop soup. It's light, yet comforting, with delicate ribbons of egg swirling through a broth flavored with a touch of lemon zest, nutmeg and parsley. It’s simple, soothing and perfect for chilly days!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- dutch oven
- oven
- bowl
- whisk
📝 Preparation Steps
1
Bring the chicken broth to a gentle boil in a medium saucepan or Dutch oven, then reduce to a simmer.
chicken broth (good-quality )6 cups
2
In a medium bowl, whisk the eggs until smooth, then whisk in the Parmigiano-Reggiano, semolina, nutmeg, lemon zest and a pinch of salt and pepper.
large eggs4lemon zest1 teaspoon
3
While whisking the broth gently in a circular motion with a fork or whisk, slowly drizzle in the egg mixture in a thin, steady stream. The eggs will form delicate shreds.
large eggs4
4
Add in the handfuls of spinach and let the soup simmer gently for 1–⏱️ 2 minutes until the egg is set and fluffy. Taste and adjust seasoning.
5
Ladle into bowls and sprinkle with fresh parsley if using. Serve immediately.
chopped parsley (optional, to garnish)
Nutrition Facts
calories
105 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
1390 mg
protein Content
9 g
trans Fat Content
0.02 g
cholesterol Content
171 mg
carbohydrate Content
6 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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