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
107
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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
0.6g
N/A
Saturated Fat
2g
12%
Cholesterol
104mg
35%
Protein
11g
22%
Carbs
4g
1%
Vitamin A
103µg
11%
Vitamin B12
0.6µg
9.2%
Vitamin B6
0.1mg
5.6%
Vitamin C
6mg
9%
Vitamin D
0.6µg
0.1%
Vitamin E
0.5mg
2.5%
Vitamin K
49µg
61%
Calcium
112mg
11%
Fiber
0.4g
1.5%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
1mg
7%
Magnesium
17mg
4%
Monounsaturated
2g
N/A
Niacin (B3)
3mg
17%
Phosphorus
176mg
25%
Polyunsaturated
0.9g
N/A
Potassium
316mg
9%
Riboflavin (B2)
0.2mg
13.9%
Sodium
253mg
11%
Zinc
0.8mg
5.5%