Stracciatella Soup

Classic Stracciatella Soup is an Italian egg drop soup packed with flavor and protein! Made with broth, eggs, and spinach, this is a simple staple.

Prep Time 5

Cook Time 15

Servings servings

Calories 455

Author Michelle

Ingredients

6 cups chicken broth sub veggie broth
Salt and pepper
Juice of half a lemon
4 cups spinach chopped
4 eggs
½ cup grated pecorino cheese sub parmesan
2 tbsp parsley chopped

For serving

2 cups cooked gluten-free stelline or another small pasta

Instructions

Using a large pot, bring the chicken broth and lemon juice to a low simmer. Season with salt and pepper.
Add the spinach and stir to wilt.
Add the grated cheese to a bowl and crack the eggs. Whisk well until completely scrambled and combined.
Stir the soup in a clockwise direction, creating a constant spin. Slowly stream in the whisked egg while stirring in the same direction to create egg ribbons.
Once the egg is added, turn off the heat and allow the soup to sit for a few minutes before serving. Divide the cooked pasta between four bowls and spoon the soup over top. Top with chopped parsley and more cheese if desired!

Notes

To make dairy-free: You can leave out the cheese, and it will still work, but it won't have quite the same flavor. I'd recommend adding a pinch of nutritional yeast!

To add more protein: You can easily add cooked, shredded chicken to the soup.

The pasta is optional; you can enjoy the soup without it!

Nutrition