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
174
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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
  • 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
9g
20%
Vitamin A, RAE
408µg
58%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
248µg
100%
Calcium, Ca
208mg
21%
Choline, total
17mg
4%
Fiber, total dietary
4g
16%
Folate, total
98µg
25%
Iron, Fe
2mg
11%
Magnesium, Mg
54mg
17%
Phosphorus, P
113mg
16%
Selenium, Se
6µg
11%
Sodium, Na
980mg
65%
Water
237g
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.