Few things are more soothing, comforting, or nostalgic than a bowl of your favorite soup. Stracciatella translates to "little shred" in Italian and is like an Italian version of egg drop soup, where eggs cook gently in broth to form thin ribbons. It’s as simple as can be, and is made with just a handful of ingredients: chicken stock, eggs, parmesan cheese, parsley, and our special addition, spinach.

Stracciatella soup has a very delicate flavor, which is more than welcome when you’ve been eating hearty soups, heavy stewed meats, and starchy vegetables. If you already have some good homemade chicken stock ready, this soup comes together in the time it takes to crack a few eggs and warm up the stock.

This type of soup is usually served for dinner, but it's a delicious and nutritious breakfast too.

Ingredients for Stracciatella Soup

Chicken stock: Flavorful, enriched chicken stock is the base layer of flavor in stracciatella soup, so use homemade stock or a good quality store-bought brand.
Eggs: The eggs will slowly poach in the warm stock and absorb that flavor. They also add a bit of protein and extra texture to the soup.
Parmesan cheese: Parmesan adds some nutty flavor and saltiness to the stock. Freshly grate it yourself from a block of good Parmigiano Reggiano.
Fresh parsley: As light and delicate as this soup is, a sprinkle of fresh parsley on top is always welcome.
Baby spinach: Although not necessarily traditional, we like to make this soup even more fresh and healthy by stirring in a few handfuls of spinach toward the end.

How to Upgrade Stracciatella Soup

Throw in a handful of cooked shredded chicken, turkey, or mild crumbled sausage for extra protein.
Sauté aromatics like onion and garlic in a drizzle of olive oil before adding the stock.
Brighten up the soup with a squeeze of fresh lemon juice or a splash of white wine vinegar.
Finish fresh with different herbs—mild herbs like dill or cilantro are delicious.

Ingredients

1 quart chicken stock
4 large eggs
⅓ cup grated Parmesan cheese
1 tablespoon chopped parsley
½ teaspoon salt
2 cups baby spinach

Directions

ingredients for Stracciatella Soup — Rachel Marek

Bring chicken stock to a simmer:

Bring chicken stock to a simmer in a medium-size saucepan.

Rachel Marek
Whisk egg mixture:

Whisk together the eggs, Parmesan, parsley, and salt.

Rachel Marek
Finish cooking soup:

Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute.

Rachel Marek

Rachel Marek
Add spinach and serve:

Add baby spinach and stir to wilt. Serve immediately.

Rachel Marek

Rachel Marek

Storing and Reheating Stracciatella Soup

Stracciatella soup is one of a handful of soups that is best served as soon as it's made. When you reheat the soup, you run the risk of overcooking the eggs. Scale the recipe back as needed to avoid leftovers.

Frequently Asked Questions

What is the difference between stracciatella and egg drop soup?

The basic ingredients in stracciatella and egg drop soups are very similar. They are both mostly comprised of chicken stock and eggs. Stracciatella is more similar to a classic American chicken noodle soup, while egg drop soup has a Chinese flavor profile and uses sharp flavors like garlic, ginger, and soy.

Is chicken broth or stock best for stracciatella soup?

We recommend using good homemade chicken stock for this soup. Stock is simmered for hours with roasted chicken bones and has a more intense, concentrated flavor, which is perfect for a soup with minimal ingredients.