Stracciatella (Italian Egg Broth)

Total Time
25mins
Prep 15 mins
Cook 10 mins

An Italian classic, this soup recipe is simple and fast.

Directions

  1. Put chicken stock in pan and bring to boil.
  2. In a medium bowl, beat together the eggs, parsley and Parmesan cheese.
  3. Whisk mixture quickly into the hot chicken stock.
  4. Stir over heat 1-2 minutes, or until heated through.
  5. Serve Stracciatella topped with extra parsley and Parmesan cheese, if desired.
Most Helpful

5 5

I made this for a light dinner, but did add some chopped veg to the chicken broth - a little julienned carrot and onion and some peas, just enough to give it a little more texture. The rest I made as is. A lovely, light soup. Kid's love it.

5 5