Easy Stracciatella Soup
Stracciatella Soup is the Italian version of egg drop soup. It's light, yet comforting, with delicate ribbons of egg swirling through a broth flavored with a touch of lemon zest, nutmeg and parsley. It's simple, soothing and perfect for chilly days!
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This is such a great soup to make in the colder months when you're short on time, but want something really warm and cozy.
It's also one of the best recipes to make when you're sick because it's light, but still nourishing. Plus, it's really easy to make and only needs a few simple ingredients that you probably already have on hand!
What is Stracciatella?
The Italian word "stracciatella" translates to "little rags" or "little shreds" and can refer to a few different foods. This soup is the original dish that first carried the name, given for the delicate shreds of eggs created when they're poured into hot chicken broth while stirring.
Nowadays, Stracciatella also refers to a cheese, which is essentially a mixture of mozzarella and cream that makes up the inside of burrata, as well as a gelato flavor with ribbons of dark chocolate strewn throughout.
What is Straciatella soup?
Stracciatella alla romana is a traditional soup from Rome that's been loved for generations. It's essentially Italian egg drop soup, made with broth, eggs and cheese, it's the Italian version of egg drop soup, designed to use simple, everyday ingredients and create a nourishing meal.
Like any soup, this is so much better with homemade stock, especially because it's otherwise so simple. I always try to keep a good homemade chicken stock or turkey stock in my freezer so I can make recipes like this easily.
Store-bought stock also works, so if that's the only option, go for it! You can also use vegetable stock to make it lacto-ovo vegetarian.
The eggs get whisked with parmesan cheese and then poured slowly into swirling hot stock to create long, delicate strands of egg with an amazing silky texture.
The lemon zest is optional but really brightens the dish, and the nutmeg adds a subtle creamy note that brings out the Parmesan flavor.
That said, if you're especially short on time or ingredients, you can omit the spinach, lemon zest, and/or parsley and it will still be fantastic.
Want more classic Italian soup recipes? Try an authentic Italian wedding soup, this hearty pasta e fagioli or a comforting bowl of minestrone.
Why This Recipe Works
- A light and nourishing soup that's easy enough to make even when you're sick.
- Only requires a handful of ingredients you probably already have.
- Elevated with a couple of simple additions like nutmeg, lemon zest, spinach and parsley.
Straciatella Soup Ingredients
Chicken stock - Use homemade or good quality stock for the best flavor. Homemade chicken or turkey stock gives the soup a rich body, but store-bought is fine too.
Large eggs - Fresh, good quality eggs make all the difference. They are one of the main ingredients in this traditional soup, so use the best you can find!
Parmesan cheese - Choose good quality Parmigiano Reggiano or Grana Padano and always grate it yourself for the best flavor. Learn more in my guide to Italian cheeses.
Nutmeg - Freshly grated nutmeg adds a subtle warmth and creaminess.
Semolina Four - This adds a lovely fluffy texture to the eggs, but you can absolutely leave it out if you don't have any or to keep it gluten free.
Spinach - Baby spinach is a lovely addition for color and freshness, but it can be left out if you want to keep the soup even simpler.
Lemon zest and parsley - Both add brightness and balance to the broth, but they are also optional.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium saucepan or Dutch oven
- Mixing bowl
- Whisk or Fork
- Ladle
- Microplane or fine grater
How to Make Straciatella Soup
- Bring the chicken broth to a gentle boil in a medium saucepan or Dutch oven, then reduce to a simmer.
- In a medium bowl, whisk the eggs until smooth, then whisk in the Parmesan, semolina flour, nutmeg, lemon zest and a pinch of salt and black pepper.
Pro Tip: You can leave out the semolina flour in the recipe if you wish. I tried it both ways and liked how the semolina flour fluffed the eggs while they cooked.
- While whisking the broth gently in a circular motion with a fork or whisk, slowly drizzle in the egg mixture in a thin, steady stream. The eggs will form delicate shreds.
- Add in the handfuls of spinach and let the soup simmer gently for 1-2 minutes until the egg is set and fluffy. Taste and adjust seasoning.
- Ladle into bowls and sprinkle with fresh parsley if using. Serve immediately.
Tips for Success
- The key is to slowly whisk the soup while it's at a slow simmer, and then pour in the eggs very slowly.
- It's important to use good quality ingredients to achieve the best flavor. Use homemade stock, fresh pasture raised eggs and authentic Parmigiano Reggiano or Grana Padano.
- This has a very subtle lemon and nutmeg flavor. You could add more if you are looking for something a bit more punchy, or you could even squeeze a bit of lemon juice in at the end before serving.
Variations
- Add a splash of heavy cream for extra body and richness.
- Use vegetable stock for a vegetarian version.
- Include small pastina, orzo or rice for a more filling main dish.
- Try fresh basil or chives instead of parsley.
- Use Pecorino Romano in place of parmesan for a sharper flavor.
Serving Suggestions
Serve with soft focaccia or crispy chickpea farinata, or top with a few homemade croutons. Pair with a crisp arugula salad with pine nuts or simple mixed greens with balsamic vinaigrette.
For something more interesting, try a refreshing fennel orange salad, Sicilian-style.
How to Store and Reheat Straciatella Soup
Stracciatella is best made fresh, as the egg strands can break down if reheated. If you do have leftovers, refrigerate them in an airtight container for up to 2 days.
You can, however, keep the seasoned broth ready in advance, then whisk in the eggs just before serving for a better fresh texture.
Reheat gently over low heat to avoid overcooking the eggs. The texture may be softer than when it was first made.
FAQs
Chinese egg drop soup often uses cornstarch for a thicker texture, while Italian stracciatella uses Parmesan, nutmeg and, sometimes, semolina flour. Both rely on beaten eggs whisked into a simmering broth over medium-low heat, but the Italian version has its own distinct flavor.
Yes. The semolina flour helps fluff the eggs in this classic soup, but leaving it out will still give you a delicate soup with silky shreds of egg.
This easy meal it's often served as a starter in Italy, but with bread or a salad it makes a lovely light main dish.
Keep the broth at a gentle simmer and drizzle in the eggs slowly while constantly giving a gentle stir. A steady hand and gentle motion make all the difference.
Try grating in a little bit of fresh nutmeg or adding extra lemon zest or juice to brighten the broth. An extra sprinkle of Parmesan at the end enhances the salty taste, however, starting with a rich chicken broth is crucial for building lots of flavors right from the base. Finishing with fresh herbs adds another layer. The best part of making a simple soup like this is that you get to customize it to your taste!
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Stracciatella Soup (Italian Egg Drop Soup)
Ingredients
- 6 cups chicken broth good-quality
- 4 large eggs
- ½ Parmigiano-Reggiano cheese grated
- 1 teaspoon lemon zest
- 1 tablespoon semolina flour
- 1 pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- 3 handfuls baby spinach optional
- chopped parsley optional, to garnish
Instructions
- Bring the chicken broth to a gentle boil in a medium saucepan or Dutch oven, then reduce to a simmer.
- In a medium bowl, whisk the eggs until smooth, then whisk in the Parmigiano-Reggiano, semolina, nutmeg, lemon zest and a pinch of salt and pepper.
- While whisking the broth gently in a circular motion with a fork or whisk, slowly drizzle in the egg mixture in a thin, steady stream. The eggs will form delicate shreds.
- Add in the handfuls of spinach and let the soup simmer gently for 1-2 minutes until the egg is set and fluffy. Taste and adjust seasoning.
- Ladle into bowls and sprinkle with fresh parsley if using. Serve immediately.
Notes
- You can choose to leave out the semolina flour in the recipe as well. I tried it both ways and liked how the semolina flour fluffed the eggs while they cooked.
- The key is to slowly whisk the soup while it's at a slow simmer, and then pour in the eggs very slowly.
- It's important to use good quality ingredients to achieve the best flavor. Use homemade stock, fresh pasture raised eggs and authentic Parmigiano Reggiano or Grana Padano.
- This has a very subtle lemon and nutmeg flavor. You could add more if you are looking for something a bit more punchy, or you could even squeeze a bit of lemon juice in at the end before serving.
My Nanna used to make this for me growing up and I have been missing her so dearly this upcoming Christmas season. Thank you for this!
Aww, I love that so much! I'm so happy it's bringing back warm memories of your Nana. I hope you love it!! <3