Stracciatella soup, also known as also known as stracciatella alla romana, is a classic Roman soup made by whisking eggs, Parmesan, and a touch of nutmeg into hot broth, where they cook into soft, lacy egg ribbons. It feels special but couldn’t be easier to make, and if you start with a good-quality store-bought broth, you can have it on the table in under 20 minutes. A handful of spinach makes a nice variation, but it’s equally satisfying in its simplest form.
What You’ll Need To Make Stracciatella Soup
- Chicken Broth: This is the backbone of the soup, so using a good-quality broth makes all the difference.
- Thyme: Gently infuses the broth as it simmers; use dried or fresh.
- Spinach: Totally optional, but it adds a nice bit of color and nutrition. It wilts in just a minute or two, so it’s an easy way to make the soup feel a little more substantial.
- Eggs, Parmigiano Reggiano, parsley, salt, white pepper, and nutmeg: Whisked together, these create the classic stracciatella “egg ribbons.”
Step-by-Step Instructions
Step 1: Prepare the soup base. In a large Dutch oven or soup pot, bring the chicken broth and thyme to a gentle simmer. If you’re using fresh thyme, fish out the sprig once it’s fragrant—about 5 minutes. Give the broth a taste and season with salt and white pepper until it tastes good to you; this is the base of the soup, so you want it nicely seasoned. If you’d like to add spinach, stir it in now and cook just until it wilts, 1 to 2 minutes.
Step 2: Make the egg mixture. In a medium bowl, whisk together the eggs, Parmesan, parsley, 1/8 teaspoon salt, a pinch of white pepper, and a dash of nutmeg until smooth.
Step 3: Make the stracciatella. Reduce the heat so the broth is gently simmering. While stirring the soup in a circular motion, slowly drizzle in the egg mixture in a thin stream. The eggs will form delicate little shreds—that’s exactly what you want. Let them cook for 1 to 2 minutes, just until set.
Step 4: Serve. Ladle the soup into bowls, top with a little more Parmesan and parsley if you’d like, and serve right away. Enjoy!
Stracciatella Soup (Italian Egg Drop Soup)
Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes- 6 cups (48 ounces) good chicken broth (homemade or good quality store-bought, such as Swanson)
- 1/2 teaspoon dried thyme (or 1 sprig fresh thyme)
- Salt
- White pepper
- 2 cups roughly chopped fresh spinach (optional)
- 3 large eggs
- 1/3 cup (packed) freshly grated Parmigiano Reggiano, plus more for serving
- 1 tablespoon fresh flat-leaf parsley, finely chopped, plus a bit more for serving (optional)
- Pinch of nutmeg
Add spinach (optional): Stir in the chopped spinach and cook until just wilted, 1 to 2 minutes.
In a medium bowl, whisk together the eggs, Parmigiano Reggiano, parsley (if using), 1/8 teaspoon salt, a pinch of white pepper, and the nutmeg until smooth.
Reduce the heat so the broth is at a gentle simmer. While stirring the broth in a circular motion, slowly drizzle in the egg mixture in a thin stream. The eggs will form delicate shreds. Cook for 1 to 2 minutes, until just set.
Ladle into bowls, sprinkle with more Parmesan and a touch of parsley (if desired), and serve immediately.
Nutrition Information
Per serving (4 servings), Calories: 229kcal, Carbohydrates: 13g, Protein: 18g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 158mg, Sodium: 848mg, Sugar: 6g
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
