Italian Egg Drop Soup, Stracciatella Recipe

Name: Stracciatella alla Romana
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 4 cups chicken stock (lightly salted); 1 large egg; 4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor); 1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free); Pinch of freshly ground black pepper; A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)

For the last week or so I've been somewhat under the weather. Do you know that feeling where you don't yet have a cold, but it feels like one is about to happen? That's me. Tired, a little achy, a little grumpy, all I want to do is curl up on my couch under a warm blanket, sip honey and lemon tea, and take a nap.

What is Stracciatella alla Romana?

Stracciatella alla Romana is made for days like these. "Stracciatella" means "little shred" in Italian, which well describes the "shreds" of egg in this light, nourishing soup.

Ingredients in Stracciatella alla Romana

At its essence, the soup is hot chicken broth into which a paste of beaten egg and Parmesan cheese has been stirred and cooked. You can also add greens or mix some breadcrumbs or semolina flour in with the egg mixture for a little more body.

What I love about this soup is that it is so easy to make, with ingredients that I almost always have on hand—eggs, stock, Parmesan. Yet the simplicity of the soup belies its flavor. It's delicious! Perfect for a chilly day or chilly body.

By the way, the word "stracciatella" is used to describe other foods in Italian as well. There's a gelato with shaved chocolate "shreds", and a cheese used to make burrata.

What to Serve With Stracciatella

Italian Stracciatella and Chinese Egg Drop Soup have similarities. They both have ribbons of egg added to a chicken broth base at the end of the recipe. But, Stracciatella has a chicken noodle soup vibe to it — without the chicken or the noodles but with Parmesan cheese and breadcrumbs. Egg drop soup has the flavors common in Chinese cuisine — soy sauce, ginger, green onions, mushrooms. Both soups are quick to make and are satisfyingly warming, but they each represent the flavors of their cuisines of origin.

What to Serve With Stracciatella

To make a bowl of Stracciatella into a full meal serve it with garlic bread and a salad, which are both quick to make, just like the soup. You can also serve it as a side to Italian Grilled Cheese Sandwiches. Or, make it the first course of an Italian meal featuring Baked Ziti and a green veggie.

How to Store and Reheat This Recipe

This soup is best served right after the egg mixture is added, so we don't advise making the entire recipe ahead of time to serve later. However, if you do have leftovers, store the soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop, bringing it to a rolling boil.

More Soup Recipes to Make on a Chilly Day!

Stracciatella alla Romana

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 2 to 3 servings

4 cups chicken stock (lightly salted)
1 large egg
4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
1 tablespoon panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)
Pinch freshly ground black pepper
A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)

Simmer the stock:

Place stock in a 2-quart saucepan and bring to a simmer.

Elise Bauer

Elise Bauer
Whisk together the egg, Parmesan and breadcrumbs:

In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.
Stir in the spinach:

Once the stock is simmering, stir in the sliced spinach.

Elise Bauer

Elise Bauer
Pour the egg mixture into the soup:

Pour/scrape the cheese and egg mixture into the simmering stock, do not stir. After a few seconds, stir the mixture gently into the soup. Cook at a gentle simmer for another minute.

Elise Bauer

Elise Bauer

Taste the soup and add more salt and pepper if you wish.

Serve immediately.

Nutrition Facts (per serving)
163	Calories
6g	Fat
14g	Carbs
13g	Protein

Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories	163
% Daily Value*
Total Fat 6g	8%
Saturated Fat 2g	10%
Cholesterol 74mg	25%
Sodium 568mg	25%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	5%
Total Sugars 5g
Protein 13g
Vitamin C 7mg	33%
Calcium 122mg	9%
Iron 3mg	17%
Potassium 644mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Rate This Recipe

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!