Italian Egg Soup (Stracciatella): A Simple Parmesan Recipe

Italian egg soup, often called stracciatella, is a light broth soup with tender ribbons of egg and savory Parmesan. This Roman-style version comes together quickly from a few everyday ingredients, though families and regions make it with different cheeses, herbs, or additions such as semolina.

Ingredients

6 cups (1.4 L) low-sodium chicken broth
3 large eggs (about 150 g without shells)
1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving if desired
1 tablespoon (10 g) fine semolina, optional, for slightly fuller egg ribbons
2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
1/8 teaspoon (0.6 ml) freshly grated nutmeg
1/8 teaspoon (0.6 ml) freshly ground black pepper
1/4 teaspoon (1.5 g) fine salt, or to taste depending on the broth

Low-sodium broth makes it easier to control the seasoning, but regular broth works too; taste before adding the measured salt. Parmesan gives the egg mixture its familiar salty, savory flavor. Pecorino Romano is a sharper, saltier substitute, so use a little less salt if you choose it. Fine semolina is optional and adds body; leave it out for a softer, more delicate soup.

Instructions

Prepare the egg mixture. Finely grate the Parmesan and chop the parsley. In a medium bowl, whisk the eggs with the Parmesan, semolina if using, parsley, nutmeg, pepper, and salt until the mixture is even. Whisk just until combined; beating it until frothy is unnecessary and can make the texture less consistent.
Bring the broth to a simmer. Pour the broth into a medium saucepan and set it over medium heat. Bring it to a gentle simmer, which usually takes about 8 to 9 minutes depending on the pan and starting temperature. Avoid a vigorous boil: hard bubbling can break up the egg ribbons and make the finished soup look cloudy.
Pour in the eggs slowly. Reduce the heat so the broth is gently simmering. Stir the broth in a steady circular motion with a spoon, then pour in the egg mixture in a thin stream over about 30 seconds. Keep stirring gently as you pour so the egg forms fine, tender strands rather than one large clump.
Cook until the eggs are safe. Continue stirring gently for 2 to 3 minutes, until the egg ribbons are set and the soup is hot throughout. Check the soup with a food thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If needed, keep it at a gentle simmer until it reaches that temperature, taking care not to boil it hard.
Taste and serve. Remove the pan from the heat and taste the broth. Add a little more salt or pepper only if needed, then ladle into warm bowls. Offer extra grated Parmesan at the table and serve promptly while the egg strands are tender.

Tips

Keep the broth at a gentle simmer. A rolling boil can make the egg break into small, tough bits instead of soft ribbons. If the surface is bubbling vigorously, lower the heat before adding the eggs.
Pour slowly while stirring. A thin stream and steady, gentle movement distribute the egg evenly. Stirring too forcefully after the ribbons form can shred them, so ease off once the mixture has been added.
Grate the cheese finely. Fine shreds mix into the eggs more evenly than large pieces. If using pre-grated Parmesan, check that it is finely textured and taste the soup before adding extra salt.
Use a thermometer rather than guessing. The egg can look set before the whole pot reaches the safe minimum. Check the liquid and egg mixture in a few spots, avoiding contact between the thermometer tip and the pan.

Serving Suggestions

Serve stracciatella as a light first course or make it a simple lunch with crusty bread, toasted sourdough, or garlic toast for dipping. A small green salad with a sharp vinaigrette balances the broth’s savory richness. For a more filling meal, pair it with roasted vegetables or a modest sandwich rather than adding several heavy sides.

Warm the bowls with hot tap water and dry them before ladling if you want the soup to stay hot longer. Finish each serving with a small pinch of Parmesan and a little chopped parsley. A few drops of good olive oil can be pleasant, but add it sparingly so it does not cover the delicate broth and egg flavor.

Variations

Use vegetable broth: Swap the chicken broth for 6 cups (1.4 L) of vegetable broth for a meat-free version. Choose a broth with a clean, mild flavor, since a strongly seasoned one can compete with the Parmesan. The soup remains vegetarian if the cheese is made without animal rennet; check the label if that matters to you.

Add greens: Stir 1 to 2 cups (30 to 60 g) of baby spinach or finely chopped tender greens into the simmering broth just before adding the eggs. Let the greens wilt for a minute, then proceed with the egg mixture. This gives the soup more color and a slightly more substantial texture.

Make the ribbons heartier: Keep the optional semolina in the egg mixture, or increase it to 2 tablespoons (20 g) for a firmer, more filling texture. For a different traditional-style variation, some cooks add a little extra grated cheese or a pinch of lemon zest. Add zest to the egg mixture sparingly so it brightens the soup without making it taste lemony.

Change the cheese: Pecorino Romano can replace Parmesan for a sharper, saltier result. Start with 1/3 cup (about 35 g), taste the broth after cooking, and season carefully. A finely grated hard cheese is preferable; soft or moist cheeses will not disperse into the egg mixture in the same way.

Storage and Reheating

This soup is best right after cooking, when the egg ribbons are soft and distinct. Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The egg may absorb some broth as it sits, so the soup can be thicker the next day; stir in a splash of broth or water before reheating if needed.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until it reaches 165°F (74°C). Check with a food thermometer, as required for reheated leftovers, and avoid bringing it to a hard boil. You can also microwave a portion in a covered, microwave-safe bowl, stopping to stir once or twice so it heats evenly, then checking that it reaches 165°F (74°C). The ribbons may become a little firmer after storage, but gentle reheating helps preserve their texture.

Frequently Asked Questions

What does stracciatella mean in this soup?

Stracciatella refers to the little shreds or ribbons formed when beaten egg is poured into hot broth. The name is also used for other Italian foods, so the word can mean different things depending on context. In this soup, it describes the egg strands rather than a particular cheese or pasta.

Why did my egg turn into clumps instead of ribbons?

The broth may have been boiling too hard, or the egg may have gone in too quickly without steady stirring. Keep the broth at a gentle simmer, pour the egg mixture in a thin stream, and stir in a smooth circle as it enters the pan. If a few larger pieces form, the soup is still usable, though the texture will be less delicate.

Can I make Italian egg soup without semolina?

Yes. Semolina is optional in this recipe, and omitting it produces softer, lighter egg ribbons. You do not need to replace it with flour or another thickener. If you prefer a more substantial soup, keep the semolina or add a small amount of cooked pasta to the bowl when serving.

Can I use vegetable broth instead of chicken broth?

Yes, use the same quantity of vegetable broth. Since the broth is the base of the soup, choose one you enjoy tasting on its own and adjust the salt after the eggs have cooked. The result will be meat-free; for a strictly vegetarian version, check whether the Parmesan uses animal rennet.

Can I prepare the egg mixture ahead?

You can grate the cheese and chop the parsley ahead, but it is simplest to whisk the eggs shortly before cooking. If you do whisk the mixture in advance, cover and refrigerate it, use it within 24 hours, and keep it chilled until you are ready to pour it into the simmering broth. Do not leave raw eggs at room temperature for an extended period.

Can I freeze stracciatella soup?

Freezing is not ideal because the egg ribbons can turn grainy or rubbery as they thaw and reheat. If you need to freeze soup, freeze the broth without the egg mixture, then thaw and bring it to a simmer before adding freshly whisked eggs and cooking them to 160°F (71°C). Refrigerate any finished leftovers promptly and use them within 3 to 4 days.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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