Italian Egg Drop Soup

As I was going through my collection of favorite recipes, I came across this recipe for Italian Egg Drop Soup, also known as Stracciatella in Italian. It brought me right back to the 1990’s.

If you were living in Quebec or Ontario, and of Italian descent,  you knew about Chef Pasquale Carpino, the Calabrian opera singing Chef. Chef Pasquale was extremely entertaining to watch. Chef Pasquale was creative, gifted and inspirational. Let me remind you, there was no Food Channel back then. This chef was the real deal.

Origins of the recipe for Italian Egg Drop Soup:

My family and friends know that I cannot  walk into a bookstore without walking out with a cookbook. One of the first cookbooks I owned was entitled “La Cucina di Pasquale”.  The first recipe I made from this cookbook was the Italian Egg Drop Soup. As you can tell, I got a lot of use out of my first cookbook!

You can make this recipe for Italian Egg Drop Soup in under 20 minutes! Essentially, you start by stir frying some onions, tomatoes and garlic. Then, it’s just a matter of adding some chicken or vegetable broth and letting it simmer for about 10 minutes. After which, you pour some beaten eggs and stir like crazy.  I usually make my own broth: after I’ve finished roasting a chicken, I will simmer the bones and skin along with a few celery sticks, carrots, an onion, garlic, thyme and a bay leaf for a couple of hours. Easy and economical.

As in most recipes, there are always variations and this Italian egg drop soup is no exception. I prefer sautéed tomatoes in a chicken broth with some cooked chicken. If you prefer, you can eliminate the chicken and substitute with spinach and noodles. Or you can add some minced scallions or chives. You are only limited by your imagination and whatever you have in your pantry and fridge.  Buon appetito !

Italian Egg Drop Soup

With a few simple ingredients easily found in your pantry and fridge, you too can make Italian Egg Drop Soup also known as Stracciatella. Simple and satisfying.

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Course: Soup

Cuisine: Italian

Keyword: egg drop soup recipe, Italian egg drop soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 217kcal

Author: Maria Vannelli RD

Ingredients

• 2 tablespoons olive oil
• 1 onion medium, minced
• 2 cloves garlic minced
• 2 tomatoes chopped
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken chopped (optional)
• 2 eggs slightly beaten
• salt and pepper to taste
• 2 tablespoons Parmesan cheese grated
• 2 tablespoon parsley minced

Instructions

• In a medium saucepan, heat oil over medium high heat.
• Sauté onion for 3-4 minutes.
• Add minced garlic and sauté for 1 minute while stirring.
• Add chopped tomatoes and continue to sauté for a few more minutes.
• Add broth and simmer for about 10 minutes.
• Add chopped chicken (if using).
• Remove from heat.
• Slowly pour slightly beaten eggs into the broth while stirring in a circular motion with a fork for about one minute.
• Season soup with salt and pepper.
• Ladle in soup bowl.
• Top with grated cheese and parsley.
• Serve immediately.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*Adapted from “La Cucina di Pasquale”

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 6g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 962mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 1.6mg

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Thanks for dropping by.

Ciao for now!

Maria 🙂

2016-03-06 post was updated