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    Home » Soups » Easy Italian Egg Drop Soup: Stracciatella Recipe

    Easy Italian Egg Drop Soup: Stracciatella Recipe

    April 1, 2020 , Updated February 14, 2022 Maria 6 Comments

    Jump to Recipe
    Italian egg drop soup garnished with fresh parsley.

    This easy-to-make Italian Egg Drop Soup is a variation of the traditional recipe Stracciatella Alla Romana. Sauteed shallots and tomatoes add a splash of color and texture.

    Serve this comforting soup with your favorite flatbread, focaccia, or a slice of yeast-free honey wheat bread.

    A bowl of Italian Egg Drop Soup on a wooden board.

    The authentic recipe for Italian stracciatella is one of the world’s simplest soups.

    Basically, it is an egg mixture slowly poured and stirred in a hot homemade chicken broth. 

    The egg mixture of this classic soup consists of whisking together 1 egg, 1 tablespoon of grated cheese (Parmesan) and 1 tablespoon of semolina per serving.

    The addition of freshly grated nutmeg, lemon zest and chopped parsley are all optional.

    When this egg mixture hits the hot broth, little strands or stracci form, hence the name stracciatella. 

    Today, we will enrich this traditional soup with the addition of a few ingredients.

    Mise en place

    There are just a few vegetables we need to prep for this simple Italian egg soup. First, let’s properly rinse the parsley and the tomato.

    Vegetables on a wooden board.

    Next, chop about 2 tablespoons of flat-leaf Italian parsley and mince 1 french shallot. If you don’t have shallots, replace them with ½ cup minced onion.

    Prep the garlic: Crush 2 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Mince finely and set aside. 

    Prep the tomato: Chop 1-2 fresh tomatoes depending on the size and variety. Discard the white inner core. 

    If desired, you can remove the skin by scoring the bottom of the tomato with an X. Then, submerge in boiling water for one minute. Transfer to a bowl of ice water. After a couple of minutes, remove from the water and peel off the skin.

    A bowl of Italian egg drop soup on a wooden board.

    Instructions

    In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

    Sauté the minced shallots (or onions) for 3-4 minutes or until softened.

    Add the minced garlic and sauté for 1 minute while stirring. Do not allow to brown.

    Chopped tomatoes sauteed alongside shallots and garlic.

    Add the chopped tomatoes and continue to sauté for 2-3 more minutes.

    Next, add 4 cups of broth (vegetable or chicken), cover and bring to a low simmer for about 10 minutes.

    Taste and adjust for salt and pepper. 

    The egg mixture is whisked together.

    While waiting, whisk 2 eggs together with 2 tablespoons of grated cheese and 2 tablespoons of chopped parsley. 

    Remove the broth from the heat.

    The eggs are whisked into the flavored broth.

    Slowly pour the beaten egg mixture into the hot broth, constantly stirring in the same circular motion with a fork for about one minute. Notice how the eggs form threads. 

    Ladle the soup in bowls.

    If desired, garnish this tomato egg drop soup with additional grated cheese and chopped parsley.

    Variations

    There are countless variations of the basic recipe for Stracciatella Alla Romana. Let your imagination and whatever you have in your pantry and fridge be your guide.

    Here are some suggestions:

    Spinach Egg Drop Soup: Add 1 cup of thinly sliced spinach after the addition of the whisked egg mixture.

    Chicken Stracciatella Soup: Add cooked diced chicken after the addition of the whisked eggs. 

    Stracciatella Soup with Pasta: While the broth is simmering, add small pasta shapes like acini di pepe, orzo or satellite. When al dente, remove from heat and whisk in the egg mixture. 

    Tips

    • The french shallot can be replaced by ½ cup minced onion.
    • A homemade broth (vegetable or chicken) provides the maximum amount of flavor. 
    • Use frozen tomatoes to replace fresh ones. 
    • The fresh parsley can easily be replaced by frozen parsley.
    • Taste and adjust seasonings before whisking in the egg mixture.

    Easy soup recipes we love

    If you are looking for more simple recipes like this one, try this white bean soup. It’s also healthy, hearty and gluten-free. A few other family favorites are this Italian lentil soup, Italian sausage soup, and this split pea soup. One bowl is never enough! 

    Recipe inspiration

    If you were living in Quebec or Ontario in the ’80s and of Italian descent, you knew about Chef Pasquale Carpino, the Calabrian opera-singing chef.

    Chef Pasquale was extremely entertaining to watch. He was creative, gifted and inspirational.

    Let me remind you, there was no Food Channel back then. This chef was the real deal.

    The inspiration for this recipe comes from Chef Pasquale’s cookbook entitled “La Cucina di Pasquale.”  

    This is one of my go-to recipes whenever I need a big bowl of comfort food.

    Enjoy!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made this stracciatella soup recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A bowl of Italian Egg Drop Soup on a wooden board.

    Italian Egg Drop Soup

    This Italian Egg Drop Soup is a variation of the traditional recipe Stracciatella Alla Romana. Sauteed shallots and tomatoes add a splash of color and texture.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 130kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons olive oil
    • 1 french shallot or ½ cup minced onion
    • 2 cloves garlic minced
    • 1 large tomato chopped, or 2 small
    • 4 cups chicken or vegetable broth homemade or commercial
    • salt and pepper to taste
    • 2 eggs slightly beaten
    • 2 tablespoons Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated
    • 2 tablespoons parsley chopped

    Instructions

    • In a medium saucepan, heat oil over medium heat.
    • Sauté shallots or onion for 3-4 minutes.
    • Add the minced garlic and sauté for 1 minute while stirring.
    • Add chopped tomatoes and continue to sauté for a few more minutes.
    • Add the broth, cover and bring to a low simmer for about 10 minutes.
    • Taste and adjust seasonings.
    • While waiting, whisk 2 eggs together with 2 tablespoons of grated cheese and 2 tablespoons of chopped parsley. 
    • Remove from heat.
    • Slowly pour the egg mixture into the hot broth, stirring constantly in the same circular motion with a fork for about one minute. Notice how the eggs form threads. 
    • Ladle soup on bowls.
    • If desired, garnish with extra grated cheese and chopped 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

    • The french shallot can be replaced by ½ cup minced onion.
    • A homemade broth (vegetable or chicken) provides the maximum amount of flavor. 
    • Use frozen tomatoes to replace fresh. 
    • Taste and adjust seasonings before whisking in the egg mixture.

    Variations

    There are countless variations of the basic recipe for Stracciatella Alla Romana. Let your imagination and whatever you have in your pantry and fridge be your guide.
    Here are some suggestions:
    Spinach Egg Drop Soup: Add 1 cup of thinly sliced spinach after the addition of the whisked egg mixture.
    Chicken Stracciatella Soup: Add cooked diced chicken after the addition of the whisked eggs. 
    Stracciatella Soup with Pasta: While the broth is simmering, add small pasta shapes like acini di pepe, orzo or satellite. When al dente, remove from heat and whisk in the egg mixture. 
    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. 

    Nutrition

    Serving: 1serving | Calories: 130kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 926mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 1mg
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    This post was originally published on October 21, 2015, and republished on April 1, 2020 with updated content and photos. Thanks for sharing!

     

     

     

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    Filed Under: Soups

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Marlene Wilkins

      January 15, 2022 at 11:05 pm

      Dear Marie
      Thank you so much for the recipes. They look so delicious and easy. I seem to cook daily but not a lot of planning. I will definitely make your soups. Thank you, M

      Reply
      • Maria

        January 15, 2022 at 11:22 pm

        My pleasure Marlene. Thanks so much for your support and for reaching out. Enjoy!

        Reply
    2. Dale Mccausland

      August 01, 2020 at 7:18 pm

      Nice.recipe is versatile.followed yours first but had to add some salt.might have been my homemade broth was lacking some.

      Reply
      • Maria

        August 01, 2020 at 8:20 pm

        Thanks Dale. I’m so careful when it comes to salt… it’s a lot easier to add than to remove. Appreciate your comment.

        Reply
    3. Ur pal val

      April 27, 2018 at 7:59 pm

      5 stars
      So easy to make! Great recipe… thanks Maria!

      Reply
      • Maria

        April 28, 2018 at 7:47 am

        My pleasure! After all these years of making this soup, it is still a family favorite. Thanks for stopping by 🙂

        Reply

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