3 ratings

Stracciatella (Italian Egg-Drop Soup)


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!


  • 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


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.