Stracciatella (Italian Egg-Drop Soup)

Stracciatella (Italian Egg-Drop Soup)
Staff Writer

Stracciatella, most commonly consumed in Rome, is an Italian soup eaten with crusty bread. Parmesan cheese is both an ingredient and a topping making this one luscious soup!

6
Servings
178
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Eggland's Best large eggs
  • 1/3 Cup grated parmesan cheese
  • 1 Pinch of salt
  • 1 Pinch of pepper
  • 6 Cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 lemon, zest and juice
  • 2 Cups chopped fresh spinach

Directions

Whisk eggs, parmesan cheese, salt, and pepper together and set aside.

Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.

When broth is boiling, add eggs in a steady, slow stream, whisking rapidly to break up eggs as they are incorporated into the broth.

When eggs are blended with broth, reduce heat to a simmer, and cook for an additional 2 to 3 minutes

Serve immediately; garnish with additional parmesan cheese if desired.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
18mg
6%
Carbohydrate, by difference
22g
17%
Protein
10g
22%
Vitamin A, RAE
420µg
60%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
361µg
100%
Calcium, Ca
224mg
22%
Choline, total
19mg
4%
Fiber, total dietary
4g
16%
Folate, total
82µg
21%
Iron, Fe
2mg
11%
Magnesium, Mg
59mg
18%
Phosphorus, P
114mg
16%
Selenium, Se
6µg
11%
Sodium, Na
995mg
66%
Water
236g
9%
Zinc, Zn
1mg
13%

Stracciatella Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Stracciatella Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.