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.
Eva@FoodVegetarisch says
Just tried the soup with spinach and I just love the taste. Your recipe has worked very well!
Cristiana @TalesofaKitchen says
Hi Sylvie!
We made this the other day and loved it! Because of it's slightly bitter taste, I never thought much of making kale the main star of any soup. Boy oh boy was I wrong! This was so delicious we each had seconds 🙂
Sylvie says
So glad you liked it! Try it with other leafy greens like chard or spinach too, they all work here.
Eva@FoodVegetarisch says
Thanks for sharing this recipe! I just put it also on my To-Cook-list as these days I am very keen on such kind of soups. And the photos are once again just gorgeous. This a also the reason why I love to visit your blog 🙂
[email protected] says
Yummmmmm. Looks good and is healthy too.
Kitchen Belleicious says
it looks so comforting and delicious
Sanjeeta kk says
Very true..nothing can be as comforting as a bowl of hot soup! This recipe would make a complete meal for me.
Nami | Just One Cookbook says
I am very excited to give this recipe a try. I have had Chinese egg drop soup, but I totally love kale and cheese in the garlic broth. So light yet nice deep broth from herbs and garlic sounds so appetizing! A quick soup like this is especially nice in winter.
Christine @ Cooking Crusade says
Looks so lovely and comforting. Egg drop soup is one of my favourite things.. Can't get better than silky ribbons of egg white goodness and a flavorsome broth - YUM!
Gerry @ Foodness Gracious says
I'm not much of a soup eater but...this would make me think twice for sure. It looks so tempting..
Ashley - baker by nature says
Soup is pretty much all I want lately; it's just So cold here! This recipe looks and sounds perfect - I can't wait to try it out!