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.

Course Soup

Cuisine Italian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 130kcal

Author Maria Vannelli RD

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.

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