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.
Serving size about 1 3/4 cups/ 400 ml
Allergy information for Low-Carb Italian Stracciatella Soup
✔ Gluten free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, about 1 3/4 cups/ 400 ml)
Net carbs0.5 grams
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
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