Easy Italian Egg Drop Soup: Stracciatella

This quick and easy-to-make Italian Egg Drop Soup is a variation of the traditional recipe for 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.

Creating a comforting bowl of Italian egg soup is a breeze with this easy-to-follow recipe. In under 20 minutes, you’ll have a soothing, nourishing soup—ideal for those days when you crave a light, quick meal or a delightful pick-me-up.

The authentic Italian egg drop soup is renowned as one of the simplest in the world. An egg mixture, delicately stirred into hot homemade chicken stock, creates the signature stracci or little strands, giving birth to the name stracciatella.

Traditionally, the egg mixture involves whisking together 1 egg, 1 tablespoon of grated Parmesan cheese, and 1 tablespoon of semolina flour per serving. Optional touches like a pinch of nutmeg, lemon zest, and chopped parsley add a delightful twist.

Growing up in an Italian household, my mom often prepared stracciatella to comfort me when feeling under the weather—a family tradition as soothing as pastina.

Today, I’m excited to share my favorite variation, enriching this traditional soup with a few carefully selected ingredients.

Jump to:

• Ingredients
• Let’s prep our recipe
• Instructions
• Variations of stracciatella recipes
• Tips
• FAQ
• Serving suggestions
• Easy soup recipes
• Recipe inspiration
• Egg recipes
• Recipe

Ingredients

• Olive oil: A flavorful base for the soup, adding a touch of richness.
• French shallot: Providing a savory and aromatic foundation. Can be replaced with a yellow onion. 
• Garlic: Introducing a layer of robust flavor to enhance the soup.
• Tomato: Adding a hint of sweetness and acidity to balance the broth.
• Chicken or vegetable broth: The hearty base of the soup can be homemade or if more convenient, store-bought.
• Kosher salt and black pepper (to taste): A flavor enhancer.
• Eggs: The star of the show, creating delicate strands in the soup.
• Parmigiano-reggiano or pecorino romano cheese: Infusing a savory, cheesy note.
• Fresh Italian parsley: Provides a burst of freshness and vibrant color. For a convenient alternative, frozen parsley can be an excellent substitute. I would not recommend dry parsley.

Let’s prep our recipe

You can expect the meal prep to take around 5-10 minutes.

We need just a few ingredients to prep for this simple Italian egg soup. First, let’s properly rinse and spin dry the parsley.

Next, chop 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 or 2-3 green onions.

You will also need 2 garlic cloves. You can either mince finely or grate them. Next, grate 2 tablespoons of either Parmigiano-Reggiano Cheese or Pecorino Romano Cheese.

I love the convenience of using frozen tomatoes in soups.

To easily remove the skin, run the frozen tomato under hot water for a few seconds or place it in a bowl of water for 1-2 minutes – the skin peels right off! You can check out the video on the recipe card for a visual guide.

Once ready, grate the frozen tomato directly using the large holes of a box grater. READ MORE: How to Freeze Tomatoes

When using a fresh tomato, chop it for use in the recipe.

Create the egg mixture: In a small bowl, gently beat 2 eggs with a fork until slightly combined. Add the grated cheese along with the freshly chopped Italian parsley. Whisk together with a fork.

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 it to brown.

Add the chopped or frozen grated tomatoes and continue to sauté for 3-5 more minutes.

Next, add 4 cups of broth (vegetable or chicken) and parsley stems. Simmer on low heat for about 10 minutes with the cover slightly ajar.

Taste and adjust for salt and pepper. 

Remove the broth from the heat. Discard the parsley stems. 

Pour the egg mixture slowly into the hot broth while stirring with a fork in a circular motion for one minute. Notice how the eggs form little rags.

Ladle this delicious soup in bowls.

Garnish this tomato egg drop soup with additional grated parmesan cheese (or Pecorino) and freshly chopped Italian parsley if desired.

Variations of stracciatella recipes

There are countless variations of this traditional Italian soup. Let your imagination and whatever you have in your pantry and fridge guide you.

Here are some suggestions:

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

Chicken Stracciatella Soup: Add cooked diced chicken after adding 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

• You can replace the French shallot with ½ cup minced onion.
• Elevate your soup with quality ingredients. The better the quality, the richer the flavor – turning a simple soup into a culinary masterpiece.
• A homemade stock (vegetable or chicken) provides the maximum flavor. 
• You can easily replace the fresh parsley with frozen parsley.
• Boost the soup’s flavor by simmering parsley stems in the broth and removing them before serving for an extra layer of taste.
• Taste and adjust seasonings before whisking in the egg mixture.
• Egg drop soup is best enjoyed immediately after preparation to savor the delicate texture of the egg strands. Reheating may result in overcooking.

FAQ

Serving suggestions

• Serve the soup hot and garnish with additional grated parmesan cheese, chopped parsley, and a drizzle of extra-virgin olive oil.
• Crusty Italian bread or focaccia bread is an excellent accompaniment to the soup.
• You can also serve a side salad with the soup, such as a simple green salad or a tomato salad. 

Easy soup recipes

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

In the 1980s, Chef Pasquale Carpino, a singing chef from Calabria, captivated Italians living in Quebec and Ontario with his creativity and charm. Chef Pasquale, a true maestro in the kitchen, was a source of entertainment and inspiration when the Food Channel was yet to emerge.

The inspiration for this recipe variation originates from Chef Pasquale’s cookbook, “La Cucina di Pasquale,” which was a thoughtful gift to my dad during his visits to “Italian” grocery stores in the city—bearing in mind that, as mentioned in other posts, my dad owned one himself.

This particular dish has become my go-to for quick weeknight meals. I have a penchant for soups with ample broth, perfect for sopping up with a slice of focaccia bread. Feel free to personalize by adding extra eggs to suit your taste.

Enjoy the culinary journey!

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.

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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!

Egg recipes

Recipe

I originally published this post on October 21, 2015, and republished it on April 1, 2020 and again on November 27, 2023 with updated content, photos and a video. Thanks for sharing!