Recipes

Stracciatella (Italian Egg-Drop Soup)

Stracciatella (Italian Egg-Drop Soup)
3.7 from 3 ratings
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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!
Servings
6
servings
Ingredients
  • 3 eggland's best large eggs
  • 1/3 cup grated parmesan cheese
  • 1 pinch of salt
  • 1 pinch of pepper
  • 6 cup low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1/2 lemon, zest and juice
  • 2 cup chopped fresh spinach
Directions
  1. Whisk eggs, parmesan cheese, salt, and pepper together and set aside.
  2. Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.
  3. When broth is boiling, add eggs in a steady, slow stream, whisking rapidly to break up eggs as they are incorporated into the broth.
  4. When eggs are blended with broth, reduce heat to a simmer, and cook for an additional 2 to 3 minutes
  5. Serve immediately; garnish with additional parmesan cheese if desired.
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