stracciatella soup

A simple Italian Soup made with broth, eggs and parmesan cheese. A Roman Soup Recipe perfect for cold winter days. Ready in 5 minutes.

Italian Stracciatella Soup

broth (chicken, beef

eggs

parmesan cheese ((50 grams))

nutmeg* (if desired)

In a medium to large pot bring the broth to a boil.

In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don&#039;t like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.

Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.

Simple ingredients, quick prep—this easy Italian egg-drop soup is light, cozy, and ready in minutes.

Stracciatella Soup (Italian Egg Drop Soup)

½ teaspoon dried thyme (or 1 sprig fresh thyme)

Salt

White pepper

spinach (optional)

(packed) Parmigiano

flat-leaf

nutmeg

In a large Dutch oven or soup pot, bring the chicken broth and thyme to a gentle simmer. If using fresh thyme, remove the sprig once fragrant (about 5 minutes). Taste and season with salt and white pepper as needed—this is your final broth, so adjust until it tastes good to you.

Add spinach (optional): Stir in the chopped spinach and cook until just wilted, 1 to 2 minutes.

In a medium bowl, whisk together the eggs, Parmigiano Reggiano, parsley (if using), ⅛ teaspoon salt, a pinch of white pepper, and the nutmeg until smooth.

Reduce the heat so the broth is at a gentle simmer. While stirring the broth in a circular motion, slowly drizzle in the egg mixture in a thin stream. The eggs will form delicate shreds. Cook for 1 to 2 minutes, until just set.

Ladle into bowls, sprinkle with more Parmesan and a touch of parsley (if desired), and serve immediately.

Simple, inexpensive and flavorful! A small salad and piece of bread makes a wonderful and healthy meal. Thanks!

I have made egg drop soup a few times and was not impressed.  The addition of fresh spinach, thyme and parsley and the seasoning advice made all the difference. This was delicious as our temperatures outside plummet to single digits.  Thank you Jenn.

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