Stracciatella Soup

October 1, 2023
Finished Stracciatella soup.
Finished Stracciatella soup.

In the first of our soup series where Melissa tries to get me to like soup, we have stracciatella soup. Think of it like an Italian egg drop soup. If you don’t know what egg drop soup is, shut your laptop, call your local Chinese food restaurant, place an order, and thank me later.

ingredients for Stracciatella soup.

Here is what you will need to make Stracciatella Soup

6 cups chicken stock

4 large eggs

1 tsp zested lemon peel

1 cup freshly grated parmesan (yes, grate it yourself, don’t buy it already grated)

5 – 6 handfuls of baby spinach, roughly chopped

Pinch of nutmeg

Trust the process!

Start by bringing your chicken stock to a simmer in your sauce pot. 

While that’s coming to temperature, mix the eggs, 3/4 cup parmesan, and a pinch of nutmeg in a bowl and set aside. 

Add the spinach and lemon zest to the simmering broth. Slowly add your egg mixture, making sure to allow enough time for this to set before stirring it. 

Once the egg has set, ladle your finished soup into a bowl and top with a drizzle of olive oil, parsley, and parmesan cheese. Now it becomes Stracciatella! 

Then force your significant other, who doesn’t like soup, to try some.

Things we love!

FAQ

Is stracciatella soup healthy?

Absolutely! Not only could this probably kick the common cold but it has fresh healthy ingredients in it!

Can stracciatella soup be frozen?

I wouldn’t freeze this, but you can certainly keep it in the fridge and heat it up all week!

What does Stracciatella soup taste like?

If you have ever had egg drop soup it is very similar!

Print
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Stracciatella Soup


  • Author: A Couple Bites
  • Total Time: 25 mins

Description

This is an Italian version of egg drop soup! We have made this for ourselves as well as for dinner parties!


Ingredients

6 cups chicken stock

4 large eggs

1 tsp zested lemon peel

1 cup freshly grated parmesan (yes, grate it yourself, don’t buy it already grated)

5 – 6 handfuls of baby spinach, roughly chopped

Pinch of nutmeg


Instructions

  1. Start by bringing your chicken stock to a simmer in your sauce pot. 

  2. While that’s coming to temperature, mix the eggs, 3/4 cup parmesan, and a pinch of nutmeg in a bowl and set aside.

  3. Add the spinach and lemon zest to the simmering broth. Slowly add your egg mixture, making sure to allow enough time for this to set before stirring it.

  4. Once the egg has set, stir, and ladle your finished soup into a bowl.

  5. Top with a drizzle of olive oil, parsley, and parmesan cheese.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
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We’re Matt and Melissa, and this is our food blog, though it may not be the food blog you are expecting. We are here to take you on a culinary adventure through our kitchen, our passions, our stories, and our liquor cabinet. Residing in Monmouth County, NJ (the best county in NJ) we love to cook and create in our kitchen. But we know we’re not the real experts and the only thing more fun than tasting our own creations are tasting others’. When we’re not cooking for you, we’re around town sampling all that New Jersey’s culinary scene has to offer. Let take A Couple Bites!

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