Stracciatella (Italian Egg Drop Soup)

5.0/5 rating (2 votes)
Stracciatella (Italian Egg Drop Soup)

This recipe was created just because!  It was a little chilly out and I wanted to make soup.  All I had were eggs, spinach, chicken broth and of course my Italian spices.   So yummy....   

At first my husband said; "no thanks" then decided to have a bowl.. Next thing I saw he was licking the bowl.  Really Glenn!  I just wish I had my camera handy...  



  • 5-6 cups reduced-sodium chicken broth
  • 3 cups chopped baby spinach, any tough stems removed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1/4 cup freshly grated romano cheese (optional)


  1.  Bring chicken broth to a boil in a sauce pan.  Immediately reduce to a simmer.

  2. Add in spinach, thyme, parsley, garlic powder, and red pepper flakes.  Let simmer for about 3-5 minutes.  Add in salt and pepper; stir and taste for any additional seasonings.

  3. Whisk the eggs in a small bowl.  Bring soup pot up to a high simmer then remove from heat.  Slowly add in eggs while staring in circles.  The eggs will cook quickly.  Add in lemon juice and stir.  Sprinkle in romano cheese if you are using then ladle into bowls and enjoy immediately!  

    I do not recommend saving what you don't enjoy - so have yourself some soup!!

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