Stracciatella soup is the perfect blend of Parmesan cheese, eggs, spices, and herbs that transform a pot of good-tasting liquid into an elegant event.
Straciatella means “little rags” as a reference to the appearance of the eggs in the soup. This Roman egg drop soup, stracciatella alla romana, has been my go-to soup since the first time my nonna made it for me. It is my comfort food.
My nonna and I loved soups, all soups besides minestrone, a story for another time, and this soup was the soup that she taught me to make. Simple and filling. And when the cold Paris winter hits you, a warm soup is the only thing that warms you up.
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To this day, a light rainy day, and here is this soup being served to my family.
In this Article
- Why you will love this recipe
- What exactly is stracciatella?
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions on how to make these delicious
- Giangi Pro Tips
- What dishes can you enjoy with this stracciatella soup?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this stracciatella soup recipe, you may want to try my other recipes.
- Stracciatella Soup
Why you will love this recipe
A quick light lunch or dinner, easily cooked in about 10 minutes.
Pantry-ready ingredients that are perfect for nights when you want to cook something fast.
Budget-friendly: this soup is very economical to serve your family, yet very filling.
What exactly is stracciatella?
This is where the fun begins. Stracciatella is a term with three different meanings in Italian cooking. It can be:
- A fresh, shredded cheese that fills burrata.
- Italian egg drop soup with little rags of egg and cheese
- Or the popular Italian gelato that is flavored with chocolate bits.
The name itself translates to “little rags” or “little shreds,” which describes the appearance of the three dishes above. All three dishes are delicious.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Chicken broth is light and perfect for this soup. I use canned broth, but if you have homemade chicken stock, use that instead, as the flavor will be amazing.
Large eggs will be mixed with the cheese, and once dropped into the warm soup, small ribbons will form during cooking.
Parmesan cheese, freshly grated and lots of it. Do keep in mind that Parmesan cheese is naturally salty, so use caution when seasoning your soup. Always grate the cheese at home so you can see and feel the freshness, and it will not dry out.
Salt and freshly ground black pepper are the seasonings you will need. The taste before seasoning with salt and cheese is quite pungent and salty, so you do not want to over-salt your soup.
Italian parsley adds a rich layer of flavor to this stracciatella.
Nutmeg is the spice that adds a great layer of flavor and balance.
Equipment Needed
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The baby stockpot as I love to refer to it. I use it often.
Step-by-step instructions on how to make these delicious
For all my recipes, please assemble all ingredients before starting to cook or bake. This recipe takes less than 10 minutes from start to finish, and once the egg mixture is added to the soup, it is done.
- In a soup pot, warm up the chicken broth and keep it at a simmer.
- Meanwhile, in a small bowl with a fork or small whisk, mix the eggs with the Parmesan cheese, salt, pepper, and a few grating of nutmeg.
- Slowly pour the egg cheese mixture into the broth, stirring constantly with a fork as you pour, and continue until the eggs are set and form ribbons.
- Taste the soup and adjust the seasoning if needed. Stir in the parsley and serve immediately.
Giangi Pro Tips
- If you do have leftovers, bring them back to room temperature before warming the soup on the stove. If cooked too long, the eggs will clump into chunks rather than strands.
- Do not boil your soup, or the egg threads will not form
What dishes can you enjoy with this stracciatella soup?
With this classic Italian first course opener, you can enjoy a multitude of dishes to follow.
Staying with a simple, super-easy menu, we have made veal saltimbocca, which pairs well. Another fantastic recipe is chicken marsala, a quick and richly flavored dish. Add roasted rainbow carrots and steamed broccolini on the side.
Of course, dessert must be there, and affogato al caffee or zabaglione are always welcome.
Variations and Substitutions
- To enhance the flavor, you can add a squeeze of lemon juice to your soup right before serving.
- I love substituting parsley with fresh or dried marjoram. Let it sit in the egg mixture until ready to drop it in the broth.
- To make it rich and fun for the little ones, I am still a kid at heart. I cook some very small pastina, such as stelline (stars), shells, or alphabet letters, and add them to my plate before placing the soup over it. The little as well as the not so little, always love it.
Storing and Reheating
Store: Place your completely cooled soup in an airtight container and refrigerate for up to 2 days.
Reheat: I strongly suggest bringing the soup to room temperature before reheating it, or the egg will clump up, and you will end up with a funny version of an omelette in your soup.
Frequently Asked Questions
What is the meaning of stracciatella soup?
It is a Roman-style Italian egg drop soup, made with beaten egg, simmering broth, and Parmesan cheese, which creates “little rags” of egg that cook and thicken in the soup. The name comes from the Italian “stracciare,” which means “to shred.”
Is stracciatella soup similar to egg drop soup?
Yes, it is the Italian version of the egg drop soup, sharing the same technique of whisking eggs into hot broth. The difference is that this Italian stracciatella is flavored with Parmesan, parsley, and nutmeg. The Chinese counterpart is seasoned with ingredients common in Chinese cuisine, such as soy sauce, ginger, and scallions.
Can you freeze stracciatella soup?
Yes, you can freeze this soup; however, it is best to freeze the broth without the egg mixture or any added pasta or parsley. When you are ready to enjoy a bowl, thaw the broth, then add the egg mixture, pasta, and parsley to prevent the egg from becoming rubbery and the pasta from becoming too mushy.
If you enjoy this stracciatella soup recipe, you may want to try my other recipes.
Stracciatella Soup
Ingredients
- 8 cups chicken broth
- 3 large eggs
- ½ cup Parmesan cheese, freshly grated
- salt and ground black pepper, to taste
- 1 tablespoon fresh Italian parsley, finely chopped
- pinch freshly grated nutmeg
Instructions
- Warm up the chicken broth until it simmers.
- Meanwhile, in a small bowl, blend the eggs, a few grates of nutmeg, Parmesan cheese, salt, and pepper until well combined.
- Slowly pour the egg mixture into the broth, stirring constantly with a fork, just until the eggs are set and form ribbons.
- Taste the soup and adjust the seasoning if needed. Stir in the parsley and serve immediately.
Equipment
Notes
- If you do have leftovers, bring them back to room temperature before warming the soup on the stove. If cooked too long, the eggs will clump into chunks rather than strands.
- Do not boil your soup, or the egg threads will not form.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Soups, Dinners
- Cuisine: Italian
- Season: Spring, Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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