ITALIAN SOUP WITH EGGS (EGG DROP SOUP/STRACCIATELLA)

egg drop soup with parsley in a bowl with a spoon

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.

Prep Time 10

Cook Time 5

Total Time 15

Servings Servings

Ingredients

8 cups Chicken or Vegetable Broth
6 Eggs
1 cup Parmesan Cheese freshly grated, more for garnish
¼ 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