Stracciatella Soup (Italian Egg Drop Soup)
Dec 13, 2025 12:04 PM
Stracciatella soup, also known as also known as stracciatella alla romana, is a classic Roman soup made by whisking eggs, Parmesan, and a touch of nutmeg into hot broth, where they cook into soft, lacy egg ribbons. It feels special but couldn’t be easier to make, and if you start with a good-quality store-bought broth, you can have it on the table in under 20 minutes. A handful of spinach makes a nice variation, but it’s equally satisfying in its simplest form.
Stracciatella is typically served in Italy as a first course before the main meal, but it also makes a light, nourishing meal all on its own. I love pairing it with crusty bread for dunking, or a simple arugula salad on the side. If you’re making a full Italian-style dinner, it’s wonderful followed by the chicken piccata.
Ingredients:
- 6 cups (48 oz) good chicken broth
- ½ teaspoon dried thyme (or 1 sprig fresh thyme)
- Salt
- White pepper
- 2 cups roughly chopped fresh spinach (optional)
- 3 large eggs
- ⅓ cup (packed) freshly grated Parmigiano Reggiano
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Pinch of nutmeg
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
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