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    Homemade Stracciatella Soup Recipe

    Published January 21, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This delicious Italian Stracciatella soup recipe is one of the easiest to make most comforting soups of all time. You will love this full-flavored simple protein-rich soup.

    During the cool fall and winter months, I make soup at least once a week. It’s a great way to incorporate a bunch of healthy ingredients and is always so comforting. If you are looking to expand your soup-making recipe repertoire then check out my ham and bean soup or Zuppa Toscana.

    bowl of Italian stracciatella soup

    Stracciatella is a classic Roman recipe and is essentially an Italian “egg-drop soup.” There are only a few ingredients needed to make this classic soup, although there are a few optional additional ingredients that can be added in.

    Pronounced Strah-CHA-tella, Stracciatella is the Italian word for, “rags,” and I suppose once the eggs are cooked in the brodo that they resemble rags. This simple soup can literally be made in minutes and is incredibly tasty.

    Ingredients to Make Stracciatella

    ingredients to make stracciatella
    • Brodo – A simple meat broth or chicken stock or beef stock will work great for this.
    • Eggs – Large whisked eggs are what you will use.
    • Parmesan Cheese – Finely grated parmesan cheese is what you will need.
    • Parsley – Finely chopped Italian flat leaf parsley is used.

    How to Make Homemade Stracciatella

    Use these easy-to-follow step-by-step instructions for making this homemade Stracciatella from scratch:

    In a medium-size bowl thoroughly whisk together the eggs, grated parmesan cheese, semolina, parsley, and lemon zest.

    whisked eggs with parsley and cheese

    Slowly add the egg mixture into a pot of hot brodo stirring it constantly for 1 minute until the eggs are cooked.

    adding whisked eggs into hot brodo

    Finish by adding in some optional baby spinach and then season the soup with salt and pepper.

    mixing together eggs in brodo

    Garnish with additional parmesan cheese and parsley.

    garnishing stracciatella with pepper flakes

    Soup Additions

    • Spinach: Baby spinach adds some leafy greens to this Stracciatella and is an “American-Italian” ingredient.
    • Escarole: You can add in some escarole for some greens in this recipe.
    • Basil: Whole or chiffonade basil leaves add some flavor to this.
    • Peas: This recipe can be finishes with fresh or frozen peas for additional vegetables.
    • Semolina: Occasionally you will see this added in, which will help thicken up the egg mixture and help to make it light and fluffy.
    • Lemon: I’ve seen both zest and juice added to the egg mixture before adding it into the brodo for some citrus flavors.

    Make-Ahead and Storage

    Make-Ahead: Although this recipe is best eaten right away, you can make this recipe up to 1 day ahead of time.

    How to Store: Once cool, cover and store in the refrigerator for up to 3 days. Due to the eggs in this soup, this recipe does not freeze all that well. If you want to give it a shot, cover it and freeze it for up to 1 month. Thaw in the refrigerator for 1 day before reheating.

    How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until warm. Adjust the seasonings with salt and pepper.

    Chef Notes + Tips

    • Feel free to use chicken stock if you do not have time or access to brodo.
    bowl of stracciatella soup with spinach

    More Soup Recipes

    Let's Cook - Chef Billy Parisi

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    Homemade Stracciatella Soup Recipe

    This delicious Italian Stracciatella soup recipe is one of the easiest to make most comforting soups of all time.
    Servings: 8
    Prep Time: 5 minutes
    Cook Time: 20 minutes

    Ingredients 

    • ½ gallon of brodo or good stock
    • 4 large eggs
    • 1 1/2 cups finely grated parmesan cheese
    • ¼ cup semolina
    • zest of ½ lemon
    • 3 tablespoons chopped Italian flat leaf parsley + more for garnish
    • 2 cups packed baby spinach
    • salt and pepper to taste

    Instructions

    • Bring the brodo to a hot simmer and adjust the seasonings with salt and pepper.
    • In a medium size bowl vigorously whisk together the eggs, cheese, semolina, lemon zest, and parsley until well combined.
    • Slowly pour the egg mixture into the brodo while continuously stirring until the eggs are cooked and resemble rags, which only takes 1 to 2 minutes.
    • Finish by folding in the spinach until it is wilted and mixed in.
    • Garnish the soup with additional cheese, parsley, and optional red pepper flakes and olive oil.

    Notes

    Make-Ahead: Although this recipe is best eaten right away, you can make this recipe up to 1 day ahead of time.
    How to Store: Once cool, cover and store in the refrigerator for up to 3 days. Due to the eggs in this soup, this recipe does not freeze all that well. If you want to give it a shot, cover it and freeze it for up to 1 month. Thaw in the refrigerator for 1 day before reheating.
    How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until warm. Adjust the seasonings with salt and pepper.
    Feel free to use chicken stock if you do not have time or access to brodo.

    Nutrition

    Calories: 138kcalCarbohydrates: 8gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 1285mgPotassium: 107mgFiber: 1gSugar: 2gVitamin A: 1599IUVitamin C: 4mgCalcium: 245mgIron: 1mg
    Course: Soup
    Cuisine: Italian