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Stracciatella Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/stracciatella-soup-recipe/