Stracciatella Soup

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Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.

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Stracciatella Soup

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This quick and easy-to-make Italian Egg Drop Soup is a variation of the traditional recipe for Stracciatella Alla Romana. Ready in less than 20 minutes.

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Ingredients: – Olive oil – Shallot – Garlic – Tomato – Broth – Salt and pepper – Eggs – Grated cheese – Fresh parsley

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Let's begin by doing some prep work. Chop the parsley, mince the garlic, chop the shallot and grate the cheese. Chop or grate the tomato if using frozen.

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In a small bowl, gently beat the eggs with a fork. Add the grated cheese and the chopped parsley. Whisk together with a fork. Set it aside for now.

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Sauté the minced shallots until soft. Add the garlic and tomatoes. Next, add the broth and bring to a low simmer for 10 minutes. Leave the cover slightly ajar.

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Pour the egg mixture slowly into the hot broth while stirring with a fork in a circular motion for one minute. Garnish with cheese and parsley and enjoy!

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For a step by step tutorial, printable recipe and more, GO TO:

Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.