Stracciatella Egg Soup (Printable Version)
Italian egg drop soup with Parmesan ribbons in savory broth, finished with fresh spinach.
# What You Need:
→ Broth
01 - 5 cups chicken broth (or vegetable broth for vegetarian version)
→ Egg Mixture
02 - 3 large eggs
03 - 1/2 cup grated Parmesan cheese (about 50 g)
04 - 2 tablespoons fine breadcrumbs (optional, for thicker texture)
05 - 2 tablespoons chopped flat-leaf parsley
06 - Salt and freshly ground black pepper, to taste
→ Finish
07 - 2 cups fresh baby spinach leaves, roughly chopped (optional)
08 - Extra grated Parmesan cheese, for serving
# How To Make It:
01 - Bring the chicken or vegetable broth to a gentle simmer in a medium saucepan over medium heat.
02 - In a mixing bowl, whisk together the eggs, grated Parmesan, breadcrumbs (if using), parsley, salt, and pepper until thoroughly combined.
03 - Reduce heat to low. Slowly drizzle the egg mixture into the simmering broth while stirring continuously with a fork or whisk, allowing thin, delicate ribbons to form throughout the soup.
04 - Stir in the chopped spinach and cook gently until just wilted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed.
05 - Ladle the hot soup into bowls and garnish with additional grated Parmesan cheese.
# Helpful Hints:
01 -
- It takes under thirty minutes from cupboard to table, which makes it the ultimate weeknight rescuer.
- The egg ribbons look effortlessly elegant but require zero fancy technique, just a fork and a steady hand.
02 -
- If the broth is boiling when you add the eggs you will get tough clumps instead of silky threads, so keep the heat low and patient.
- Stirring in one consistent direction helps the ribbons form long and elegant rather than breaking into tiny fragments.
03 -
- Homemade broth will always give you the deepest flavor so make a big batch and freeze it in portions specifically for this soup.
- A tiny drizzle of good olive oil on top of each bowl just before serving adds a luxurious finishing touch that most people never think of.