Stracciatella Soup
This Roman-style egg drop soup turns a few kitchen staples into a light, comforting meal. Hot broth, beaten eggs, Parmesan, and a little spinach come together in minutes.
Total
20 min
Servings
4 servings
Level
Easy
Stracciatella soup is a simple Italian soup made by streaming a beaten egg and cheese mixture into hot broth. The name comes from the Italian word stracciare, meaning “to shred,” because the eggs form soft little ribbons in the pot.
It is often served as a first course, but it also makes a quick lunch with bread on the side. Good broth matters here, since there are so few ingredients.
This version includes baby spinach for color and a little lemon zest for brightness. Both are easy to leave out if you want a more traditional, very plain bowl.
01What you'll need
Ingredients
10 items · 4 servings
- 6 cups low-sodium chicken broth, or vegetable broth
- 3 large eggs
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2 tablespoons fine dry breadcrumbs or semolina flour
- 1/4 teaspoon freshly grated nutmeg, optional
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby spinach, roughly chopped
- 1 teaspoon finely grated lemon zest, optional
- Chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Heat the broth
Pour the broth into a medium saucepan and bring it to a gentle boil over medium-high heat. A gentle boil means small, steady bubbles, not a rolling boil that splashes.
2. Mix the eggs
In a medium bowl, whisk the eggs, Parmesan, breadcrumbs or semolina, nutmeg if using, salt, and pepper until well combined. Whisk means to beat quickly with a fork or whisk until the mixture looks even.
3. Lower the heat
Reduce the heat so the broth is simmering. A simmer has small bubbles around the edges. This keeps the egg ribbons tender instead of tough.
4. Add the spinach
Stir the chopped spinach into the broth and cook for about 1 minute, just until it wilts. If you are skipping the spinach, go straight to the next step.
5. Stream in the egg mixture
Slowly pour the egg mixture into the simmering broth in a thin stream. At the same time, stir gently with a fork or wooden spoon in one direction. The eggs will turn into small, soft ribbons.
6. Simmer briefly
Cook for 1 to 2 minutes, stirring gently once or twice, until the egg ribbons are set. Do not boil hard after the eggs go in, or the soup can turn grainy.
7. Season and finish
Taste the soup and add more salt or pepper if needed. Stir in the lemon zest, if using, right before serving.
8. Serve hot
Ladle the soup into bowls. Top with extra Parmesan and parsley. Serve right away with crusty bread or toast.
03From our kitchen
Cook's tips
- Make-ahead: You can prepare the broth and wash and chop the spinach ahead of time. For the best texture, whisk and add the egg mixture just before serving.
- Storage: Leftover soup can be refrigerated in an airtight container for up to 3 days. The egg ribbons will firm up a little, but the soup will still taste good.
- Reheating: Warm leftovers gently over medium-low heat. Avoid a hard boil, which can make the eggs rubbery.
- Broth swap: Chicken broth is classic and gives a rich flavor. Vegetable broth works well for a meat-free version. Use a broth you like enough to sip on its own.
- Cheese swap: Pecorino Romano can replace some or all of the Parmesan for a sharper, saltier flavor. Taste before adding extra salt.
- Breadcrumb note: Fine dry breadcrumbs or semolina help the egg mixture form soft, slightly textured ribbons. If you do not have either, you can leave them out; the soup will be a little lighter.
Cook's note
Stracciatella soup is often made very simply with only broth, eggs, cheese, and sometimes a pinch of nutmeg. This version keeps that spirit but adds spinach for an easy vegetable boost. Use freshly grated Parmesan if possible, as it melts more smoothly than pre-grated cheese.
04Frequently asked
Questions & answers
Can I make stracciatella soup without spinach?
Yes. Spinach is optional. Leave it out for a more traditional, lighter soup, or replace it with finely chopped escarole, kale, or chard. Tougher greens may need a few extra minutes to soften.
Why did my eggs clump instead of making ribbons?
The broth may have been boiling too hard, or the egg mixture may have been poured in too quickly. Keep the broth at a simmer and pour the eggs in a thin stream while stirring gently.
Can I use store-bought broth?
Yes. Since broth is the main ingredient, choose one with a clean flavor and not too much salt. Low-sodium broth gives you more control over seasoning.
Is stracciatella soup the same as stracciatella cheese or gelato?
No. They share a name because stracciatella means “little shreds” or “rags” in Italian. In this soup, it refers to the shredded-looking egg ribbons.
Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs, or skip the breadcrumbs entirely. Also check that your broth is labeled gluten-free if needed.
05Keep cooking
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