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stracciatella romana soup recipe

Stracciatella Romana (Italian Egg Drop Soup)

A warm, comforting Italian egg drop soup made with hot chicken broth, beaten eggs, Parmesan, and tender greens. The eggs form silky ribbons in seconds, creating a simple, cozy bowl that tastes like home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 people
Course: Soup, First Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For 2–3 servings:
  • 4 cups chicken broth or rich vegetable broth
  • 3 large eggs
  • ½ cup finely grated Parmesan or Pecorino
  • 1 cup fresh spinach or ½ cup finely chopped kale
  • 1 small handful chopped parsley
  • 1 sprig thyme optional
  • Pinch of nutmeg
  • Salt to taste
  • White or black pepper to taste
  • Optional: 1 tbsp breadcrumbs or semolina to lightly thicken
  • Optional: lemon wedge for serving

Method
 

Heat the broth
  1. Pour the chicken broth into a pot, add the thyme sprig, and bring it to a gentle simmer. You want small bubbles, not a hard boil.
Season the broth
  1. Taste and season with salt and pepper. Adjust now, before the eggs go in.
Add the greens
  1. If using kale, add it now and simmer 2–3 minutes until soft.
  2. If using spinach, wait to add it right before or just after the eggs.
Prepare the egg mixture
  1. In a bowl, whisk the eggs until smooth. Add the finely grated Parmesan, parsley, pepper, and a tiny pinch of nutmeg. Mix well until silky.
Lower the heat
  1. Keep the broth at a steady, gentle simmer. High heat will scramble the eggs.
Create the egg ribbons
  1. Stir the broth in one circular direction. Slowly pour the egg mixture in a thin, steady stream while stirring. The eggs will instantly form soft ribbons.
Finish the soup
  1. Cook the ribbons for only 1–2 minutes until just set. Add spinach now if using — it wilts in seconds. Remove thyme.
Serve immediately
  1. Ladle into warm bowls. Add a squeeze of lemon or a little extra cheese if desired.

Notes

  • Warm your bowls first so the soup stays hot and the egg ribbons stay tender.
  • Freshly grated cheese melts better and gives a smoother texture.
  • Keep the heat gentle the entire time—boiling broth will break the ribbons.
  • Leftovers store for up to 5 days and should be reheated to a rolling boil, then simmered gently. Stir as little as possible so the ribbons don’t break apart.