Stracciatella Soup


Think of this Roman broth-based specialty as the Italian version of Chinese egg drop soup. The signature ribbons of eggs swirled in are accompanied by grated Parmesan, fresh spinach, and basil.

Straciatella Soup
Photo: Jason Donnelly
Total Time:
30 mins
6 cups


  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 3 14.5 ounce cans chicken broth

  • ½ cup frozen peas

  • ¼ teaspoon black pepper

  • 2 eggs, lightly beaten

  • 1 cup packaged fresh baby spinach

  • 2 - 4 tablespoon finely shredded fresh basil (optional)

  • 2 tablespoon grated Parmesan cheese


  1. In a large saucepan heat oil over medium. Add onion; reduce heat to medium-low. Cook and stir 15 to 20 minutes or until onion is golden. Add broth; bring to boiling. Stir in peas and pepper; reduce heat. Simmer 2 minutes. Remove from heat.

  2. Gradually drizzle eggs into hot broth mixture, whisking to create egg shreds. Stir in spinach, basil (if desired), and cheese. Serve immediately.

Smart Swap

You can use 1/2 cup frozen spinach instead of fresh.

Nutrition Facts (per serving)

130 Calories
7g Fat
8g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 130
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 95mg 32%
Sodium 812mg 35%
Total Carbohydrate 8g 3%
Total Sugars 3g
Protein 10g
Vitamin C 9.4mg 47%
Calcium 87mg 7%
Iron 1.9mg 11%
Potassium 387mg 8%
Folate, total 51.7mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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