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.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.

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  • 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.

  • 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.

  • Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Tips

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

313 calories; protein 19g 38% DV; carbohydrates 12.5g 4% DV; fat 20.1g 31% DV; cholesterol 307.6mg 103% DV; sodium 3258.5mg 130% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2016
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: comfort food. Read More
(8)

Most helpful critical review

Rating: 3 stars
04/11/2018
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 American/Italian version. Read More
(2)
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2016
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: comfort food. Read More
(8)
Rating: 5 stars
04/03/2016
Perfect soup! Easy to make and incredibly tasty. Read More
(3)
Rating: 5 stars
09/24/2016
I added a small bag of baby spinach and cooked an additional few minutes. Read More
(2)
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Rating: 5 stars
02/18/2017
My daughter calls it tissue soup cause the egg when gathering looks like tissue. Read More
(2)
Rating: 3 stars
04/11/2018
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 American/Italian version. Read More
(2)
Rating: 4 stars
01/14/2018
I made this with home made broth and really enjoyed it. My only negative is that it makes far more than 2 servings. Read More
(2)
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Rating: 5 stars
12/11/2016
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. Read More
(1)
Rating: 5 stars
10/31/2019
Made this tonight for a light dinner. It really hit the spot. I had some fresh spinach that needed using up so added that before the cheese/egg mixture...had seen that in another stracciatella recipe. Also didn t add seminola flour; it did really need it. Added this to my Allrecipes favs. Read More
(1)
Rating: 5 stars
04/17/2018
Light & easy. Not too filling. Feed three people with leftovers for 2. Used canned broth. No problem. Read More
(1)