Stracciatella Soup Recipe

Introduction

Stracciatella Soup is a comforting Italian classic, featuring silky ribbons of egg cooked in savory chicken broth. This simple yet elegant soup is perfect for a light meal or starter, delivering warmth and delicate flavors with every spoonful.

Ingredients

• 6 cups chicken stock (or bone broth)
• 1 cup Parmigiano Reggiano cheese (freshly grated)
• 1 pinch nutmeg (freshly grated, optional)
• 4 tablespoons fresh parsley leaves (finely chopped)
• 6 eggs
• Extra virgin olive oil
• Lemon wedges

Instructions

1. Step 1: Heat the chicken stock in a 4-quart pot over medium heat until it just reaches a light boil. Reduce the heat to maintain a gentle simmer.
2. Step 2: Crack the eggs into a large bowl and whisk until smooth with no visible streaks.
3. Step 3: Whisk the grated Parmigiano Reggiano cheese into the eggs. Add a pinch of freshly grated nutmeg if using, and mix well.
4. Step 4: Turn the heat down to the lowest setting. Slowly drizzle the egg and cheese mixture into the simmering broth while whisking gently to create delicate egg ribbons.
5. Step 5: Cook the soup for 1 to 2 minutes, then remove from heat. Immediately stir in the chopped parsley.
6. Step 6: Taste and season with salt as needed. Serve the soup in bowls with a drizzle of extra virgin olive oil and a squeeze of lemon wedge if desired.

Tips & Variations

• For extra richness, use homemade chicken broth or bone broth.
• Add freshly cracked black pepper on top for a subtle spice.
• Swap parsley for fresh basil or chives for a different herbal note.
• Serve with crusty bread to soak up the flavorful broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the eggs from becoming rubbery. This soup is best enjoyed fresh but can be warmed carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth works well for a vegetarian version, though the flavor will be milder compared to chicken stock.

Why is the heat lowered before adding the egg mixture?

Lowering the heat prevents the eggs from cooking too quickly, allowing them to form delicate, silky ribbons rather than clumping into large curds.

Stracciatella Soup Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

Stracciatella Soup is a comforting Italian egg drop soup made with a delicate mixture of eggs, Parmigiano Reggiano cheese, and chicken broth. This light and soothing soup is finished with fresh parsley, a drizzle of extra virgin olive oil, and a touch of lemon for brightness, making it a perfect starter or a light meal.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Broth

• 6 cups chicken stock (or bone broth)

Egg Mixture

• 6 eggs
• 1 cup Parmigiano Reggiano cheese (freshly grated)
• 1 pinch nutmeg (freshly grated, optional)

Garnishes

• 4 tablespoons fresh parsley leaves (finely chopped)
• Extra virgin olive oil, for drizzling
• Lemon wedges, for serving
• Fresh cracked black pepper (optional)

Instructions

1. Warm the Broth: Heat the chicken stock in a 4-quart pot over medium heat until it just begins to boil. Then, reduce the heat to maintain a gentle simmer.
2. Whisk Eggs: Crack the eggs into a large bowl and whisk thoroughly until the mixture is smooth and no streaks remain.
3. Incorporate Cheese and Nutmeg: Whisk the freshly grated Parmigiano Reggiano cheese into the eggs. Add a pinch of freshly grated nutmeg if desired, and mix well to combine.
4. Drizzle Egg Mixture Into Broth: Reduce the heat to the lowest setting. Slowly drizzle the egg and cheese mixture into the simmering broth while whisking gently and continuously. This will create thin, delicate ribbons of cooked egg (stracciatella).
5. Cook and Stir: Continue to cook the soup for 1 to 2 minutes off the heat to allow the egg ribbons to fully set. Then immediately stir in the finely chopped fresh parsley.
6. Season to Taste: Taste the soup and add salt as needed to enhance the flavor.
7. Garnish and Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, and add fresh cracked black pepper if desired. Serve with lemon wedges on the side for an optional bright finish.

Notes

• Using freshly grated Parmigiano Reggiano cheese ensures the best flavor and smooth texture.
• You can substitute chicken stock with bone broth for a richer taste.
• The nutmeg is optional but adds a subtle warmth to the soup.
• Whisk the egg mixture slowly into the simmering broth to achieve the signature delicate egg ribbons.
• This soup is best served immediately as it does not reheat well without losing texture.
• For a vegetarian version, use vegetable broth and omit the Parmigiano if strict vegetarian, or use a vegetarian hard cheese alternative.

Keywords: Stracciatella, Egg Drop Soup, Italian Soup, Chicken Broth Soup, Easy Soup Recipe, Comfort Food