Italian Egg Drop Soup Recipe (Stracciatella)

This Italian egg drop soup (stracciatella) recipe is a warm, comforting, and simple soup made with eggs, parmesan cheese, parsley, and a light broth. Ready in 20 minutes, this soup is a fantastic fall or winter recipe you can enjoy quickly!

If you’re looking for a delicious soup with eggs, this stracciatella is a classic Roman dish. Serve with a thick slice of crusty bread and a heap of spinach salad for a complete lunch or dinner.

This recipe comes to you from the king of Halloween – Vincent Price!  ‘Tis the spooky season, and I was flipping through one of my Vincent Price cookbooks lately (A Treasury of Great Recipes), and this stracciatella soup really stood out. Aside from being a famous horror actor, Vincent Price and his wife Mary were gourmands, loved to travel and eat, and wrote many cookbooks together.

This stracciatella soup is made by whisking eggs, parmesan cheese, flour, and spices together, then dropping the mixture into a boiling broth. Top with fresh herbs, and you have a simple and inexpensive dinner in no time. It’s very similar to a Chinese egg drop soup, but I love the addition of the herbs and parmesan which make this a stellar dish.

The word stracciatella translates from Italian into “rags” which the eggs look like when boiled in this soup.

This Stracciatella Soup Recipe Is

• Light
• Simple
• Fresh
• Herby
• Comforting
• Made with Just a Few Ingredients
• Inexpensive and Affordable to Make!

What’s In Italian Egg Drop Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Stock – is the base of this fantastic dish. I prefer using a low sodium broth to control the amount of salt in this dish. You can buy a fantastic container of low sodium broth or make your own from scratch! You can easily make this vegetarian with a vegetable stock, however chicken is traditional for this recipe.
• Eggs – We try to get cage free / free range eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can!
• All Purpose Flour
• Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
• Parsley – fresh and delicious!

How Do I Make Italian Egg Drop Soup with Parsley?

1. In a mixing bowl, whisk together the eggs, flour, parmesan cheese, and pepper. Add in 1 cup of the chicken stock, and mix well to combine.
2. In a medium pot, bring the remaining 3 cups of chicken stock to a boil. Using a strainer or colander with large holes, pour in the egg mixture into the boiling soup.
3. Cook over high heat for 10-15 minutes, then stir in the parsley.
4. Serve with crusty bread or a salad, and enjoy!

Inexpensive and Affordable Egg Recipes For Everyone

I love how inexpensive this stracciatella egg drop soup is to make! This recipe uses a lot of ingredients you may already have in your pantry or refrigerator: eggs, flour, and stock/broth.

It makes a great lunch, appetizer, or dinner – and doesn’t have pricey or expensive ingredients. Just a few simple pantry and fridge staples, and you have a delicious homemade soup in 20 minutes.

More Egg Recipes You May Enjoy

• Avgolemono Soup with Orzo Recipe
• Sheet Pan Breakfast Burritos Recipe
• Butternut Squash Frittata Recipe
• Deviled Eggs without Mustard Recipe
• Hummus and Eggs on Toast Recipe

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Stracciatella (Italian Egg Drop Soup)

Kelly Jensen

This stracciatella, Italian egg drop soup, recipe is a warm, comforting, and simple soup made with eggs, parmesan cheese, parsley, and a light broth. Ready in 20 minutes, this soup is a fantastic fall or winter recipe you can enjoy quickly!

5 from 2 votes

Print Recipe Pin Share Tweet

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer, Dinner, Lunch, Soup

Cuisine Italian

Servings 2 servings

Calories 322 kcal

Equipment

• Mixing Bowl
• Medium Pot

Ingredients

  

1x2x3x

• 2 eggs
• 3 tablespoons all-purpose flour
• 3 tablespoons parmesan cheese plus extra for garnish
• 1/2 teaspoon tellicherry pepper
• 4 cups chicken stock
• 1 cup fresh parsley chopped

Cook ModePrevent your screen from going dark

Instructions

 

• In a mixing bowl, whisk together the eggs, flour, parmesan cheese, and pepper. Add in 1 cup of the chicken stock, and mix well to combine.
• In a medium pot, bring the remaining 3 cups of chicken stock to a boil. Using a strainer or colander with large holes, pour in the egg mixture into the boiling soup.
• Cook over high heat for 10-15 minutes, then stir in the parsley.
• Serve with crusty bread or a salad, and enjoy!

Video

Nutrition

Calories: 322kcalCarbohydrates: 29gProtein: 22gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 185mgSodium: 897mgPotassium: 771mgFiber: 2gSugar: 8gVitamin A: 2850IUVitamin C: 41mgCalcium: 153mgIron: 4mg

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