With only 4 simple ingredients, Italian soup with eggs or egg drop soup also known as Stracciatella is one of the easiest soups you will ever make. It’s a staple in our house and the perfect warm up on those chilly Winter nights.
There are just some things that will forever remind me of my (very Italian) family. Whether it be making homemade tomato sauce reminding me of my grandparents who, unfortunately, are no longer with us. Making my mom’s famous cracker cake, layered nacho dip or stuffed artichoke recipe. Or, making my aunt’s red pepper jelly that was always a hit at every family function. I will always hold recipes like this simple garlic rapini or these dehydrator sun-dried tomatoes near and dear to my heart. I grew up eating all of these delicious things and either watching or helping my family make them. And, as I’m sure you can totally agree, there is nothing more tried and true than an old family recipe. Am I right?
Stracciatella soup is a simple yet delicious and nourishing soup that has been in our family for years. I remember going to visit my aunts and uncles in Cambridge when I was a little girl and often, stracciatella soup would be on the menu. It would also find its way to our dinner table on holidays like Christmas or Easter. With just 4 simple ingredients you (or at least us Italians…lol) likely already have on hand, it’s no wonder this Italian style soup with eggs is a favourite amongst children and adults alike.
So, if you’re looking for your next simple soup recipe – you know, the ones you can throw together in a matter of minutes – then I think this Italian soup with eggs, egg drop soup or stracciatella soup (whatever you want to call it) is LOUDLY AND CLEARLY calling your name!
INGREDIENTS FOR ITALIAN SOUP WITH EGGS
Do salt and pepper count as an ingredient? I mean, as a *self-proclaimed* experienced food blogger, I still don’t know. In any event, it doesn’t take very many ingredients to get this Italian egg drop soup going. It’s the perfect snack, lunch, appetizer or side dish to any meal any time of year! Let’s discuss the few and simple ingredients in a little bit more detail down below:
- Broth: Serves as the base for the soup and provides the liquid component. Also forms the foundation of the soup’s flavour. You can use chicken or vegetable broth depending on your personal preference or the flavour profile you want to go for. Heck, you can also use beef broth, bone broth or a mixture of broths. If you have homemade broth, that’s even better, but store-bought broth works well too.
- Parmesan Cheese: Adds a rich and savoury flavour to the soup. It’s essential for creating the characteristic taste of stracciatella soup. It also contributes to the texture of this soup with eggs, providing a creamy and slightly nutty element. For the best flavour and results, I recommend using freshly grated parmesan cheese.
- Parsley: Adds a burst of freshness and a mild herbaceous flavour to the soup. It also adds a touch of colour to the final presentation. Fresh chopped parsley works best in this recipe.
- Eggs: Play a crucial role in stracciatella soup by creating delicate, wispy strands throughout the broth. Beating the eggs and slowly incorporating them into the hot broth forms these strands, adding texture, flavour and protein to the soup. The eggs also thicken the broth slightly, giving the soup a comforting and satisfying consistency.
- Salt and Pepper: Added to taste. Salt enhances the overall flavours of the soup, while black pepper provides a hint of warmth and a subtle spice. Adjust the amounts based on your personal preference, keeping in mind that the Parmesan already contributes some saltiness to the soup.
HOW TO MAKE STRACCIATELLA SOUP FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this simple Italian soup with eggs in the recipe card down below, but here are a few quick tips to keep in mind:
- Use good, high quality and fresh ingredients. Since this soup has few ingredients, the quality of each one is crucial. Use fresh eggs, high-quality Parmesan cheese, and flavourful broth for the best flavour and results.
- Bring the broth to a gentle simmer before adding the egg mixture. This ensures that the eggs cook properly and form the characteristic strands in the soup.
- Whisk the eggs thoroughly before adding them to the Parmesan and parsley mixture. This helps create a smooth consistency and ensures even distribution of the egg throughout the soup.
- Add the egg mixture to the broth gradually and do not pour it all in at once. Pour the egg mixture into the simmering broth slowly and in a steady stream while stirring gently in one direction. This technique helps create delicate strands of cooked egg throughout the soup. Stirring also prevents clumping and ensures an even distribution of the egg throughout the broth.
- Once the eggs are in the broth, refrain from stirring it too often. Allow them to set and become fluffy first and then stir them to create small clumps. RECIPE NOTE: You control the texture of the eggs by how often you stir them in the broth. For large fluffy egg clumps, pour them into the simmering broth, wait, allow them to set, and then stir. For smaller clumps, gently stir as you’re pouring the eggs into the broth.
- Taste the soup before adding additional salt and pepper. Parmesan cheese is salty, so adjust the seasoning accordingly. It’s easier to add more salt later if needed than to fix an overly salty soup.
- Serve immediately. Stracciatella soup is best enjoyed immediately after cooking. The delicate strands of egg are at their best texture when served fresh.
- Garnish just before serving. Add additional grated Parmesan and chopped parsley as a garnish just before serving. This enhances the presentation and adds a burst of fresh flavour to the soup.
FREQUENTLY ASKED QUESTIONS
“Stracciatella” can refer to both a type of cheese and a flavour of ice cream. The context in which you encounter the term will determine whether it refers to cheese or ice cream.
Stracciatella cheese is an Italian cheese that is traditionally made from buffalo milk. It is a fresh cheese, similar to mozzarella, but with a unique preparation. To make Stracciatella cheese, the curd of the cheese is stretched and then shredded or torn into small, irregular pieces. These shreds are typically soaked in cream, creating a creamy and soft texture. Stracciatella is often used as a filling for burrata, another type of Italian cheese.
Stracciatella is also a popular flavor of ice cream. In this context, Stracciatella ice cream is typically a creamy vanilla base with fine, irregular shavings or flakes of chocolate mixed in. The name “stracciatella” in this case comes from the Italian word “stracciato,” meaning “torn” or “shredded,” referring to the chocolate shards in the ice cream. The chocolate is often added during the freezing process, creating a delicious contrast of textures between the smooth ice cream and the crunchy chocolate.
The term “Stracciatella” in the context of soup refers to an Italian egg drop soup. This soup is characterized by the method of incorporating beaten eggs into hot broth, creating delicate, thin strands or shreds of cooked egg throughout the soup. Therefore, the term “Stracciatella” in this context reflects the torn or shredded appearance of the cooked egg in the soup.
Adding egg to soup serves several purposes. In the case of Italian Stracciatella Soup, where beaten eggs are slowly poured into hot broth, it results in the creation of delicate, wispy strands of cooked egg throughout the soup. This adds a pleasant textural element to the soup, making it more interesting and satisfying to eat.
Eggs are a good source of protein, and adding them to soup increases the protein content of the dish. This can contribute to the overall nutritional value of the soup, making it more filling and satisfying. The proteins in the eggs coagulate and help thicken the soup slightly. While the effect is not as pronounced as with a traditional thickening agent like flour or cornstarch, the addition of eggs does contribute to a heartier consistency.
And lastly, eggs have a mild flavour, and their addition can enhance the overall taste of the soup. In the case of Stracciatella Soup, the eggs complement the savoury notes of the Parmesan cheese and add a subtle richness to the broth.
YES! If you’re using good quality and fresh ingredients, egg soup can be a delicious, nutritious and healthy part of any diet. Eggs are an excellent source of high-quality protein. Including eggs in your soup can contribute to your daily protein intake, which is essential for muscle maintenance, repair, and overall body function.
They are also are packed with essential nutrients, including vitamins such as B12 and D, as well as minerals like selenium. These nutrients play crucial roles in various bodily functions, including energy metabolism and bone health.
Additionally, plain egg drop soup or variations like Stracciatella Soup with minimal added ingredients can be relatively low in calories, making it a good choice for those looking to manage their calorie intake.
Italian Stracciatella Soup is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container and keep them in the refrigerator for up to 3 days. When reheating the soup, do so gently on the stovetop over low to medium heat. Avoid bringing it to a rolling boil to prevent overcooking the delicate egg strands.
ITALIAN SOUP WITH EGGS (EGG DROP SOUP/STRACCIATELLA)
With only 4 simple ingredients, Italian soup with eggs or egg drop soup also known as Stracciatella is one of the easiest soups you will ever make. It's a staple in our house and the perfect warm up on those chilly Winter nights.
Ingredients
- 8 cups Chicken (or Vegetable) Broth
- 6 Eggs
- 1 cup Parmesan Cheese, freshly grated, more for garnish
- 1/4 cup Fresh Parsley, chopped, more for garnish
- Salt and Pepper, to taste
Instructions
- Heat the broth along with some salt and pepper in a pot on medium low until it's simmering.
- Meanwhile, in a bowl, whisk together the grated Parmesan and chopped parsley.
- In a separate bowl, beat the eggs.
- Slowly pour the beaten eggs into the Parmesan and parsley mixture, stirring continuously to create a smooth consistency.
- Once the broth is simmering, gradually pour the egg mixture into the pot in a steady stream while stirring gently once or twice in one direction. This will create thin strands of cooked egg in the broth. Simmer, uncovered, for a couple of minutes without stirring, until the eggs are fluffy and set. Then gently break up them up into small clumps.
- Season, to taste with additional salt and pepper. Ladle into bowls and serve hot, garnished with extra Parmesan and parsley, if desired.
Notes
You control the texture of the eggs by how often you stir them in the broth. For large fluffy egg clumps, pour them into the simmering broth, wait, allow them to set, and then stir. For smaller clumps, gently stir as you’re pouring the eggs into the broth.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 301mgSodium: 633mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 17g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THIS ITALIAN EGG DROP SOUP RECIPE? TRY MY RECIPE FOR CHINESE STYLE EGG DROP SOUP NEXT!
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