Stracciatella Soup (Italian Egg Drop Soup)
Easy, nourishing, and with just a few staple ingredients, Stracciatella Soup is that Italian egg-drop style soup that's perfect for when you want something light but flavorful and especially good when under the weather.
Servings: 4
Ingredients
- 6 cups (1.4L) low-sodium chicken stock
- 4 large eggs
- 3/4 cup (75g) grated Parmigiano Reggiano
- 1 pinch nutmeg or to taste
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
- extra virgin olive oil for drizzling
Instructions
- In a Dutch oven or stock pot, bring the stock to a boil then lower to a simmer.
- In a bowl, beat the eggs and cheese together along with the nutmeg and freshly ground black pepper.
- Turn the heat to low and drizzle the egg and cheese mixture into the pot. Cook for a few minutes then turn the heat off and taste test adjusting salt and pepper if required. Mix in the parsley. Serve in bowls with a drizzle of extra virgin olive oil. Enjoy!
Notes
- This is a very simple soup. It can be made a bit more substantial by adding in fresh spinach leaves or chard, kale, etc.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
Calories: 213kcal | Carbohydrates: 2.1g | Protein: 19.9g | Fat: 14g | Saturated Fat: 5.8g | Cholesterol: 385mg | Sodium: 358mg | Sugar: 0.8g | Calcium: 220mg | Iron: 2mg
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