Straciatella Soup (Italian Egg Drop Soup)

Total Time
Prep 5 mins
Cook 10 mins

Prep Time 5 minutes Cook Time 10 minutes Serves 4 This is a wonderful light soup. Goes very well with garlic cheese bread or a bagatelle.


  1. Bring stock to a boil in a large saucepan.
  2. Beat together eggs, Parmesan cheese and parsley in a bowl.
  3. Reduce heat to low on stock and drizzle egg mixture into stock.
  4. Simmer, stirring until eggs are set.
  5. Season with salt and pepper.
Most Helpful

I was wary of the "lack" of seasonings and "stuff" in this soup...but the parmesan really makes this wonderful. I used only egg whites. UPDATE: I made this again and added garlic salt. It really took away from the soup, I wouldn't recommend it. Leave this wonderful recipe as is!

yogiclarebear January 16, 2009

I love Straciatella Soup and am happy to find this recipe. It is so easy to make and delicious! I find broth soups to be very comforting and this one was just that! Thanks!

susie cooks January 04, 2009