Stracciatella Soup (Italian Egg Drop Soup) Recipe | Vegetarian Times Skip to main content

Stracciatella Soup (Italian Egg Drop Soup)

30 minutes or fewer
Most people think of Chinese food when they hear “egg drop soup,” but this version comes from Italy. Stracciatella means “little shreds” and refers to the strands of cooked egg that form when the soup is swirled.  



Ingredient Line: 
3 cups low-sodium vegetable broth
Ingredient Line: 
¼ cup orzo, pastina or any small pasta
Ingredient Line: 
1 5-oz. bag spinach (about 3 packed cups)
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2 large eggs
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2 Tbs. grated Parmesan cheese


1. Bring vegetable broth and 1 1/2 cups water to a simmer in medium-size pot over high heat. Add pasta, and cook 11 minutes, or until tender.

2. Stir in spinach, and simmer 1 minute, or until wilted.

3. Whisk eggs with Parmesan in small bowl. Remove from heat. Swirl soup in pot, and pour egg mixture in slow stream to create strands. Let sit 1 minute. Stir soup with fork to break up egg strands. Season with salt and pepper, and serve immediately.

Nutrition Information: 

7 g
Total Fat: 
3 g
Saturated Fat: 
1 g
13 g
108 mg
540 mg
1 g
2 g
Serves 4

Comments on this Recipe

I made this and it was really good, just confused why the recipe in the magazine and the one online is different...anywho the version in the magazine was good, this one sounds just as delightful!