New this month
Get the Allrecipes magazine

Stracciatella Soup

Chef John

"Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup."
Added to shopping list. Go to shopping list.


25 m servings 313 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
  2. Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
  3. While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
  4. Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.


  • Makes 2 large or 4 appetizer sized portions.
  • Cook's Note:
  • A nice, rich homemade chicken broth is best for this recipe. But if there's none available, use good quality prepared broth.

Nutrition Facts

Per Serving: 313 calories; 20.1 g fat; 12.5 g carbohydrates; 19 g protein; 308 mg cholesterol; 3259 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 7
Most helpful
Most positive
Least positive

The first time I cook something I like to stay true to the chefs intent. It helps me think what I might want to change or add. I loved this soup. It is exactly what Chef John said it was: com...

My daughter calls it tissue soup cause the egg when gathering looks like tissue.

Perfect soup! Easy to make and incredibly tasty.

I made this with home made broth and really enjoyed it. My only negative is that it makes far more than 2 servings.

Loved it! So simple to make too.

Delicious and very easy. I wasn't too sure, but I was looking for a soup to make that I had (most of) the ingredients on hand. So glad I made it, it is a keeper.

I added a small bag of baby spinach and cooked an additional few minutes.