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!
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.