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Stracciatella Soup

Rated as 4.73 out of 5 Stars
57k

"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."
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Ingredients

25 m servings 313
Original recipe yields 2 servings

Directions

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  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.

Footnotes

  • 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 12.5 19 308 3259 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Don’t care for the addition of red pepper flakes & Cayenne Pepper in this soup. Not what I’m used to. I like my Stracciatella more traditional with fresh spinach and herbs, but this is ok for an...

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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...

Don’t care for the addition of red pepper flakes & Cayenne Pepper in this soup. Not what I’m used to. I like my Stracciatella more traditional with fresh spinach and herbs, but this is ok for an...

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.

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

Light & easy. Not too filling. Feed three people with leftovers for 2. Used canned broth. No problem.

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.