Stracciatella – Italian Egg Drop Soup

Prep Time
5 mins
Cook Time
15 mins
6 servings
Recipe by: Eggland's Best

Stracciatella is a traditional Italian egg drop soup. Try this with fresh spinach, or for a more hearty soup, add cooked egg noodles!

Stracciatella - Italian Egg Drop Soup

Make This Recipe


  • 3 Eggland's Best eggs
  • 6 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • Zest & juice from 1/2 lemon
  • 2 cups fresh spinach, chopped
  • 1/3 cup parmesan cheese, grated (plus more for garnish, if desired)
  • 1 pinch salt
  • 1 pinch pepper


Chop fresh spinach and set aside.

Whisk eggs, salt, pepper and parmesan cheese together and set aside.

Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate.

When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.

When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes.

Serve immediately; garnish with additional parmesan cheese if desired.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 105
Fat 3g
Saturated Fat 3g
Cholesterol 91mg
Sodium 639mg
Carbohydrates 3g
Dietary Fiber trace
Protein 16g