Italian Egg Drop Soup: Stracciatella

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

Italian Egg Drop Soup: Stracciatella

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

Cook Time 15

Total Time 20

Servings servings

Calories 130kcal

Author Maria Vannelli RD

Ingredients

2 tablespoons olive oil extra virgin
1 french shallot or ½ cup minced onion
2 cloves garlic fresh, minced or grated
1 large tomato chopped fresh or grated if frozen
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, fresh or frozen

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. Simmer on low heat for about 10 minutes with the cover slightly ajar.
Taste and adjust seasonings.
While waiting, whisk 2 eggs 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.

Video

Notes

The French shallot can be replaced by ½ cup minced onion.
A homemade broth (vegetable or chicken) provides the maximum amount of flavor.
Boost the soup's flavor by simmering tied parsley stems in the broth, 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.

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