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This Italian-style egg drop soup is one of those super simple ones which requires only a few ingredients, and a few minutes to pull together, but results in a delicious soup packed full of flavour.
My Nonna used to make this for a light lunch, sometimes with shredded chicken if we were really hungry. The idea behind the soup is simple — you heat a large pot of stock or broth (traditionally chicken is used, however you could also use vegetable if you prefer), mix together some grated Parmesan cheese and eggs, and then slowly stir it into the hot stock. The eggy mixture quickly cooks, creating little ‘shreds’ — the word stracciatella translates to ‘little shreds.
Hands-on Overall
Serving size about 1 3/4 cups/ 400 ml
Nutritional values (per about 1 3/4 cups/ 400 ml)
Net carbs0.5 grams
Protein12.2 grams
Fat10.9 grams
Calories151 kcal
Calories from carbs 1%, protein 33%, fat 66%
Total carbs0.7 gramsFiber0.2 gramsSugars0.2 gramsSaturated fat5.2 gramsSodium443 mg(19% RDA)Magnesium21 mg(5% RDA)Potassium432 mg(22% EMR)
Ingredients (makes 4 servings)
- 6 cups chicken stock or vegetable stock (about 1.4 L)
- 1/8 tsp ground cinnamon
- 2 large eggs
- 4 tbsp grated Parmesan cheese or other Italian hard cheese (20 g/ 0.7 oz)
- 2 tbsp chopped flat leaf parsley
- sea salt and ground black pepper, to taste
- Optional: extra parsley and Parmesan cheese to serve
Instructions
- Chop the herbs and prepare all the ingredients.
- Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.
- Bring the stock and cinnamon to a simmering boil (not a rolling boil, you want a slower boil).
- Once simmering, pour the egg mixture into the pot while stirring in a circular motion.
- Turn off the heat and allow the soup to sit for a minute before serving.
- Add salt and pepper to taste if required. Optionally, you can serve each bowl with an additional one tablespoon of each fresh parsley and grated Parmesan.
- This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.
Italian Stracciatella Soup
Step by Step
Ingredients
- 6 cups chicken stock or vegetable stock (about 1.4 L)
- 1/8 tsp ground cinnamon
- 2 large eggs
- 4 tbsp grated Parmesan cheese or other Italian hard cheese (20 g/ 0.7 oz)
- 2 tbsp chopped flat leaf parsley
- sea salt and ground black pepper, to taste
- Optional: extra parsley and Parmesan cheese to serve
Instructions
- Chop the herbs and prepare all the ingredients.
- Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.
- Bring the stock and cinnamon to a simmering boil (not a rolling boil, you want a slower boil).
- Once simmering, pour the egg mixture into the pot while stirring in a circular motion.
- Turn off the heat and allow the soup to sit for a minute before serving.
- Add salt and pepper to taste if required. Optionally, you can serve each bowl with an additional one tablespoon of each fresh parsley and grated Parmesan.
- This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.
Nutrition (per serving, about 1 3/4 cups/ 400 ml)
Calories151kcal
Net Carbs0.5g
Carbohydrates0.7g
Protein12.2g
Fat10.9g
Saturated Fat5.2g
Fiber0.2g
Sugar0.2g
Sodium443mg
Magnesium21mg
Potassium432mg
Detailed nutritional breakdown (per about 1 3/4 cups/ 400 ml)
| Total per about 1 3/4 cups/ 400 ml |
| 0.5 g | 12.2 g | 10.9 g | 151 kcal |
| Chicken stock (broth), chicken only, homemade |
| 0 g | 7.2 g | 7.2 g | 94 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Parmesan cheese |
| 0.2 g | 1.8 g | 1.3 g | 20 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
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