Learn2Vibe

How to Make Classic Italian Stracciatella Soup with Eggs and Parmesan

Discover the simplicity and elegance of Stracciatella Soup, a beloved Italian classic. This light yet satisfying soup features whisked eggs slowly drizzled into hot broth, creating delicate, ribbon-like strands. Finished with a sprinkle of Parmesan cheese, it's a perfect balance of flavors and textures.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Beginner

Simple Summary

Stracciatella Soup is a comforting Italian egg drop soup that combines rich broth with delicate strands of egg and savory Parmesan cheese. This quick and easy recipe is perfect for a light meal or elegant starter.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 6 cups low-sodium chicken broth
  • 3 large eggs
  • 1/3 cup finely grated Parmesan cheese, plus extra for serving
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon grated nutmeg
  • 2 tablespoons chopped fresh parsley
  • Salt to taste

Instructions

  1. In a large bowl, whisk together the eggs, 1/3 cup Parmesan cheese, flour, pepper, and nutmeg until well combined. Set aside.

  2. Pour the chicken broth into a large pot and bring to a boil over high heat.

  3. Reduce the heat to medium-low to maintain a gentle simmer.

  4. Slowly drizzle the egg mixture into the simmering broth while stirring constantly with a fork. This creates the characteristic "little rags" or stracciatelle.

  5. Continue stirring gently for about 2-3 minutes, or until the egg is fully cooked and forms delicate strands throughout the soup.

  6. Taste the soup and add salt if needed.

  7. Remove from heat and stir in the chopped parsley.

  8. Ladle the soup into bowls and serve immediately, garnished with additional grated Parmesan cheese if desired.

Chef's Notes

  • For a richer flavor, you can use homemade chicken or vegetable stock instead of store-bought broth.
  • To make this soup vegetarian, simply substitute vegetable broth for the chicken broth.
  • Be sure to drizzle the egg mixture slowly and stir constantly to achieve the desired delicate texture.
  • For a heartier version, add some small pasta like orzo or pastina to the broth before adding the egg mixture.
  • This soup is best served immediately, as the egg strands can become overcooked if left too long.

Nutritional Info

Per serving (approximate):

  • Calories: 150
  • Protein: 12g
  • Fat: 8g (3g saturated)
  • Carbohydrates: 8g
  • Fiber: 0g
  • Calcium: 120mg (from Parmesan cheese)
  • Vitamin A and C (from parsley)

This soup is relatively low in calories while providing a good source of protein from the eggs and cheese. It's also rich in minerals like calcium and phosphorus from the Parmesan.

Serving Suggestions

  • Serve as a light starter before a main course of pasta or grilled meats.
  • Pair with a crisp white wine like Pinot Grigio or Vermentino.
  • Accompany with crusty Italian bread or garlic crostini for dipping.
  • For a complete meal, serve alongside a fresh green salad dressed with lemon vinaigrette.
  • Garnish with additional fresh herbs like basil or thyme for extra flavor and visual appeal.