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. You can watch a short television clip here. 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:

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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 !

5 from 1 vote

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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.

Course Soup

Cuisine Italian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 217 kcal

Author Adapted from “La Cucina di Pasquale”

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

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

Recipe 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. 

 

Nutrition Facts

Italian Egg Drop Soup

Amount Per Serving (1 serving)

Calories 217 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 3g 15%

Cholesterol 110mg 37%

Sodium 962mg 40%

Potassium 489mg 14%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 14g 28%

Vitamin A 17%

Vitamin C 36.4%

Calcium 7.8%

Iron 9.1%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for dropping by.

Ciao for now!

Maria 🙂

2016-03-06 post was updated