Italian Egg Drop Soup, Stracciatella

Light nourishing Italian egg drop soup with chicken stock, egg, Parmesan, and ribbons of spinach.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 3


  • 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)


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

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

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

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

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

Serve immediately.

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  • MdM

    I just had some of this soup at an Italian restaurant , La Veranda, in Etobikoke, Ontario. It tasted like they used fish broth and was disgusting. Reading the recipe, I can see they did something very wrong, and there were no greens, no grated cheese.

  • Nicole

    One of my favorite soups. Came out fabulous


  • Jeanne

    I make this with Orzo pasta

  • sandy j

    Love IT. Even added small shells.


  • Margaret Cornely

    A ‘polar vortex vice’! I just finished a large cup “thrown together” in five minutes in the microwave. I had on hand leftover Garlicky Spinach with Tuscan Beans, leftover gemelli pasta, open carton of low sodium chicken broth, and an egg (of course). With the presence of the garlic, the cheese was unnecessary. The gemelli added some “bite”, and the beans were just a little something extra! What a taste treat that warms the body through and through!

  • FoodJunkie

    This reminds me of a soup called Grand Duca that was served in a little Italian restaurant up the road from where I first worked in Toronto. I have never seen it before or since (under that name at least) and I liked it very much. I will have to give this a try.

  • Diane Harrison

    I loved this recipe! I first had this soup at a new restaurant here in Long Island City, NY…then searched for a recipe. FABULOUS. No need to over think it but you could certainly add to it too if you’d like, maybe some pieces of chicken. I did find the Greek version that adds lemon & chicken, going to try that next.

  • Colette Abston

    This is very authentic. My grandmother, family from Bari, always made this for Easter – only time of the year we had it! She also added small meatballs to it and it was served as the starter to Easter dinner.

  • Pam Green

    When I lived in the North End of Boston, used to love the version L’Osteria restaurant served, which included a few threads of cappelini.

  • Arthur in the Garden!

    Love this soup!

  • suz

    Add on: mix cheese & egg into 1-2 T. cream or milk.

  • suz

    I’ve been making a No.Italian recipe for this for years. It always includes vermicelli or some tiny pasta which is cooked first in the broth (can use vegetable broth); then add the cream, egg & cheese. If you mix it right away, the soup is smoother. You can take it off the heat immediately, stir for 20 seconds. It will form clumps if not stirred, or left on high heat. This broth should not be boiled. Never added anything more except my version, which included some chopped parsley to finish.

  • CJ McD

    This is my favorite, in-a-hurry, go-to soup! It is so soothing and restorative.

    We grew up using escarole instead of spinach or chard. The escarole holds up a little better in the broth. But as you said, any green will work.

    I usually just add a spoonful of flour to the egg and cheese mixture. Never tried it with bread crumbs before. Good idea!

  • donutty

    It reminds me of a simple egg drop soup I learned from my mom-in-law, except she uses a broth made from dried anchovies, or chicken broth in a pinch. It’s incredible how good something so simple can be–just hot broth with swirly egg and a few little pieces of green onion floating at the top.

  • Rose

    When I was a young, single adult living alone with little money, I often made this soup for dinner. I remember those days fondly (now closer to retirement than those days).

  • Ralphie

    I guess I should add that she also made stracciatella with asparagus, sliced on the bias into 1″ pieces.

    • Elise Bauer

      I think this soup is traditional for Easter so spring asparagus would make sense!

  • Mary

    Do you think that this would work using a vegetable stock to make it vegetarian? Or do you need the chicken stock to give it more “body”?

    • Elise Bauer

      It would have to be a very good homemade vegetable stock. The store-bought boxed or canned vegetable stocks are atrocious and I wouldn’t recommend them for anything, especially a thin soup that relied so much on the stock.

    • Caroline

      Maybe try using bean broth for a vegetarian soup!

  • Ralphie

    This is a very authentic soup. My grandmother, from Avellino province, used to make it. She used escarole instead of spinach, but that’s a regional thing.

  • Mallory @ Because I Like Chocolate

    Not the prettiest soup but tasty nonetheless!

    • catherine

      On the other hand, some might say stracciatella alla romana is one of the better looking soups out there … certainly more attractive than, say, vichyssoise, which bears a striking resemblance to wallpaper paste.

      As to the taste, yes, … divine. A pinch of nutmeg takes it to another level.

  • margaret mc farland

    ooh,Thank You. I was feeling crummy tonight myself. I had a cup of tea but wanted something more… there was your recipe! It took 5 minutes from start to finish. Delicious & satisfying.I dusted the top with cayenne and am feeling better already.