Stracciatella Soup (Italian Egg Drop Soup)

Ingredients

6 cups chicken stock, preferably homemade

4 large eggs

1 teaspoon finely zested lemon peel, optional

1 pinch freshly grated nutmeg, optional

4 ounces (1 cup) finely grated Parmigiano-Reggiano cheese

5-6 handfuls baby spinach, chopped

Instructions:

Step 1:

Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the broth to a simmer.

Step 2:

Whisk the eggs:

Whisk together the eggs and ¾ cup of the Parmigiano cheese until well combined, save the remaining ¼ cup of cheese to sprinkle on top of the soup just before serving.

If using nutmeg, grate in a small amount—about a pinch worth—and whisk to combine.

Set aside

Step 3:

Add the spinach and lemon zest to the broth:

Stir the chopped spinach into the simmering chicken broth and cook until the spinach is heated through and the broth is simmering once more, about 5 minutes.

Don’t be alarmed at the amount of spinach. It will wilt down to only about 1 cup in the soup.

Stir in the lemon zest, if using.

Step 4:

Add the eggs:

Slowly pour the egg mixture into the soup.

Gently stir once or twice with a wooden spoon or a fork.

Simmer, uncovered, for a couple of minutes without stirring, until the eggs are fluffy and set.

They will float on top of the broth in a soft mass.

Gently break up the eggs into soft clumps.

Step 5:

Serve:

Ladle the soup into warmed bowls and sprinkle the remaining Parmigiano-Reggiano on top.

Serve hot.

Notes

Make sure to use a high quality chicken broth: it’s a major flavor component of this dish.

For large fluffy egg curds, pour them into the simmering broth, wait, allow them to set, and then stir. For smaller curds stir as you’re pouring the eggs in.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought chicken stock for this soup?

Yes, you can use store-bought chicken stock, but homemade stock will enhance the flavor.

Is lemon zest necessary for the soup, or can I skip it?

Lemon zest adds a refreshing citrus note, but it’s optional. You can skip it if you prefer.

What does nutmeg add to the soup, and can I omit it?

Nutmeg adds a subtle warm and nutty flavor. It’s optional, and you can omit it if you don’t have it or prefer not to use it.

Can I use a different type of cheese instead of Parmigiano-Reggiano?

While Parmigiano-Reggiano is traditional, you can experiment with Pecorino Romano or Grana Padano for different flavors.

How much spinach should I use, and can I use frozen spinach?

Use 5-6 handfuls of fresh baby spinach. If using frozen spinach, ensure it’s thawed, drained, and add it according to taste.

Can I make this soup vegetarian by using vegetable broth?

Yes, you can substitute vegetable broth for chicken stock to make a vegetarian version of Stracciatella Soup.

Is it necessary to whisk the eggs and cheese together before adding them to the soup?

Whisking the eggs and cheese together creates a smooth mixture. It’s important for achieving the right texture in the soup.

Can I make this soup ahead of time and reheat it?

While it’s best served fresh, you can refrigerate leftovers and gently reheat them. Be cautious not to overheat, as it may affect the texture of the eggs.

What kind of pot or saucepan is best for making this soup?

A 2-quart pot or saucepan with a wide base is suitable for making this soup, allowing even cooking and easy incorporation of ingredients.

How can I customize this Stracciatella Soup?

You can customize by adding cooked pasta, diced cooked chicken, or other vegetables to make it heartier according to your taste.