Description
This classic Italian stracciatella soup is light, comforting, and full of delicate egg ribbons in savory broth. Finished with parmesan cheese and fresh parsley, it is a quick and elegant soup perfect for cozy meals.
Ingredients
4 cups chicken broth
2 large eggs
1/3 cup grated parmesan cheese
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Instructions
- Pour the chicken broth into a medium saucepan and bring it to a gentle simmer over medium heat.
- In a bowl, whisk together the eggs and grated parmesan cheese until smooth.
- Keep the broth at a gentle simmer rather than a rapid boil.
- Stir the broth in a circular motion to create a gentle whirlpool.
- Slowly drizzle the egg mixture into the simmering broth while stirring gently so delicate egg ribbons form throughout the soup.
- Season with salt and freshly ground black pepper to taste, then stir in the chopped parsley.
- Ladle into bowls and serve immediately while hot.
Notes
Add baby spinach or chopped kale for extra color and nutrition.
Stir in tiny pasta like orzo or acini di pepe for a heartier soup.
Add shredded cooked chicken for extra protein.
Finish with a drizzle of olive oil or extra parmesan cheese before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and avoid boiling to keep the egg ribbons tender.
Use freshly grated parmesan for the smoothest texture and best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 105 mg
