Italian Egg Drop Soup - Stracciatella
Prep time
Cook time
Total time
Serves: 4
  • 8 cups of good quality chicken or other meat broth (vegetable stock may be used)
  • 4 cups fresh spinach leaves, cut into ribbons - or any tender green will do
  • 4 large organic eggs
  • 4 Tbs. freshly grated Parmigiano
  • 4 Tbs. semolina flour
  • 4 Tbs. freshly minced Italian parsley leaves
  • Generous grating of fresh nutmeg
  • Salt
  • Freshly ground black pepper
  • Grated Parmigiano for serving
  • 4 warm soup bowls
  1. Bring the 8 cups of broth to a boil in a medium sized saucepan.
  2. While the broth is coming to a boil. Place the eggs, Parmigiano, semolina flour, minced parsley, nutmeg, salt and pepper in a bowl. Beat the mixture with a fork until well combined and set aside.
  3. Once the broth has come to a boil, reduce the heat to medium-low and stir in a circular motion. Begin to add the egg mixture, about ⅓ a cup at a time, whisking with a fork still maintaining a circular motion. Continue adding the egg mixture in two more parts; the eggs will cook in the hot broth and form irregular shreds. Total cooking time for the eggs should be about 1 minute.
  4. Stir in the spinach leaves and cook very briefly until they are wilted. Taste the both for seasoning, you may want to add a bit of salt.
  5. Ladle the Stracciatella into warm soup bowls and serve immediately with additional grated Parmigiano.
Recipe by LaBellaSorella at