Stracciatella Soup (Italian Egg Drop Soup)
Simple ingredients, quick prep—this easy Italian egg-drop soup is light, cozy, and ready in minutes.
Foto: Once Upon a Chef
Ingredients
- 6 cups (48 oz) good chicken broth (homemade or good quality store-bought, such as Swanson) ( )
- 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, plus more for serving
- 1 tablespoon fresh flat-leaf parsley, finely chopped, plus a bit more for serving (optional)
- Pinch of nutmeg
Steps
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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.
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Add spinach (optional): Stir in the chopped spinach and cook until just wilted, 1 to 2 minutes.
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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.
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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.
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Ladle into bowls, sprinkle with more Parmesan and a touch of parsley (if desired), and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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