Make a comforting bowl of Italian egg drop soup (Stracciatella alla Romana) with just a handful of simple ingredients. It's a warm and nourishing bowl of goodness that will become your new winter favorite.
Nothing is quite as comforting as a bowl of hot soup; the colder the weather, the more inviting. A warm room, a big bowl and spoon are all that’s needed to make me happy.
For me this Italian egg drop soup (also known as Stracciatella alla Romana) is a nearly perfect food; it’s pure nourishment with ease. It might not look like much, but bowl after bowl it delivers on comfort.
What is Straciatella Soup?
When I’m cold or ill, I turn to egg soup. There are as many versions of this soup as there are cooks in the world with variations of it found across the globe. Broth-based eggs soups are an age old comfort touted to have restorative and curative properties. Stracciatella is Italy’s version of egg soup.
It’s a simple, soothing soup made with just a handful of ingredients you probably already have in your kitchen. Beaten eggs and cheese are quickly cooked in broth to create thin, pillowy ribbons. It’s the sort of recipe we all need in our repertoire, whether you’re feeling ill or just want a light option for lunch or dinner. Here’s what you’ll need.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Broth - If you have a good homemade broth on hand this is the time to use it, but if not you can use your favorite store-bought broth. Choose a vegetable broth to keep the soup vegetarian.
- Eggs – You’ll need two large eggs.
- Cheese – Parmesan is traditional but you can also use Pecorino. (Choose one made with vegetarian rennet like this one to keep the soup vegetarian.) Avoid pre-grated and grate your own for the best flavor.
- Greens – I like to use finely shredded kale but you can also use fresh spinach leaves to add a bit of green to the soup.
- Parsley – A bit of finely chopped fresh parsley is traditional.
How to Make Stracciatella Soup:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by heating the broth.
- Then simmer the kale in the broth until just softened, silky and noodle-like.
- Meanwhile beat the eggs with the cheese and gently swirl the mixture into the simmering broth. The eggs create ribbons that the Italians call “stracciatella” (little rags) as they hit the broth.
- Add a sprinkle of parsley and you are ready to serve.
Immensely satisfying and wholesome, this might just become your new winter favorite too.
Variations:
- Use the broth of your choice homemade or store-bought.
- Use either Parmesan or Pecorino cheese.
- Use either kale, spinach or the greens of your choice.
- Add a squeeze of lemon juice.
- Add some grated garlic to the broth.
More Soups Recipes:
Italian Egg Drop Soup (Stracciatella)
Make a comforting bowl of Italian egg drop soup (Stracciatella alla Romana) with just a handful of simple ingredients.
Ingredients
- 3 cups/720ml vegetable broth (homemade or store bought)
- 1 cup/67g kale or spinach, cut into ribbons
- 2 large eggs
- 2 Tablespoons/30g freshly grated vegetarian Parmesan or Pecorino
- ⅛th teaspoon fine sea salt and freshly ground pepper to taste
- 1 Tablespoon finely minced parsley for garnish (optional)
Instructions
- In a saucepan, bring the broth to a simmer.
- Add the chopped kale and cook for 2-3 minutes or until just wilted and softened.
- In a measuring cup, combine together the eggs, cheese, salt and pepper, whisk vigorously.
- Gently pour the egg mixture into simmering broth, while stirring constantly. Stir quickly for fine ribbons, or more slowly for thicker ones (about 1 minute.)
- Remove saucepan from heat and add chopped parsley.
- Ladle soup into bowls and serve hot.
Notes
Tips:
- If using a store-bought vegetable broth, choose one from the freezer section instead of a box or can for the freshest flavor.
- Spinach can be substituted for the kale. If using spinach stir the spinach after the egg mixture has been added.
- Make sure to choose a Parmesan or Pecorino that is made with vegetable rennet to keep the soup vegetarian.
Variations:
- Use the broth of your choice homemade or store-bought.
- Use either Parmesan or Pecorino cheese.
- Use either kale, spinach or the greens of your choice.
- Add a squeeze of lemon juice.
- Add some grated garlic to the broth.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian (if using vegetable broth and vegetarian cheese), Dairy-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 1032mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 15g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Arthur in the Garden. says
Wonderful!
Becky N says
This looks so good!! Making the broth as I type this. Do you strain out the garlic/bay leaves before adding the kale? Thanks for the recipe!
Sylvie says
Hi Becky, yes strain the broth before using it.
Shaina says
I'm moving into your house. You won't mind, right?
Sylvie says
Sounds good to me, but we may need a bigger house if the whole family is tagging along too. 😉