Italian Egg Drop Soup (Stracciatella) with Spinach

Italian egg drop soup, commonly called stracciatella, is a Roman-style soup of eggs and Parmesan stirred into hot broth. This version adds spinach for color and a little freshness; the egg-to-cheese balance and optional greens vary from cook to cook, so the soup is easy to adjust to your taste.

Ingredients

6 cups (1.42 L) low-sodium chicken broth
3 large eggs (about 150 g without shells)
1/3 cup (30 g) finely grated Parmigiano-Reggiano
2 tablespoons (20 g) fine semolina
3 cups (90 g) baby spinach, roughly chopped if the leaves are large
2 tablespoons (8 g) finely chopped flat-leaf parsley
1/4 teaspoon (0.5 g) fine salt, plus more to taste
1/8 teaspoon (0.25 g) freshly grated nutmeg
1/8 teaspoon (0.3 g) freshly ground black pepper
1 teaspoon (5 ml) finely grated lemon zest, optional

Instructions

Prepare the ingredients, about 12 minutes. Rinse and dry the spinach, then chop any especially large leaves. Finely grate the cheese and zest the lemon, if using. In a medium bowl, whisk the eggs until the whites and yolks are blended. Whisk in the Parmesan, semolina, parsley, salt, nutmeg, pepper, and lemon zest. Let the mixture stand while you heat the broth; this gives the semolina a few minutes to absorb moisture and helps it blend into the soup.
Heat the broth, 6 minutes. Pour the chicken broth into a medium saucepan and bring it to a gentle simmer over medium-high heat. You should see small bubbles around the edge and occasional bubbles rising in the middle, not a vigorous boil. Taste the broth before adding extra salt, since Parmesan and prepared broth can both be salty.
Wilt the spinach, 2 minutes. Stir the spinach into the simmering broth. Cook until the leaves are wilted and tender, stirring once or twice. If you prefer more distinct green leaves, add the spinach shortly before the egg mixture; for softer greens, give it the full two minutes.
Make the egg ribbons, about 2 minutes. Stir the broth in a steady circle with a spoon, then slowly pour in the egg mixture in a thin stream. Keep stirring gently as you pour. The mixture will form fine strands and soft flecks. A slow pour and gentle movement make smaller, more even ribbons; pouring everything in at once can leave a thick clump of cooked egg.
Finish cooking, about 3 minutes. Lower the heat and continue stirring gently until the ribbons are set and the soup is steaming. Check the temperature of the soup with a food thermometer, stirring first so the temperature is even; USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C). Do not let the soup boil hard, which can make the eggs tough. Taste and adjust salt and pepper, then ladle into warm bowls.

Tips

Use a gentle simmer, not a rolling boil. High heat makes egg ribbons firmer and can break them into coarse bits. If the broth is boiling when you add the eggs, take the pan off the heat briefly and let the bubbling settle before pouring.
Grate the cheese finely. Fine shreds disperse through the egg mixture more readily than thick shavings. Parmigiano-Reggiano gives the soup a savory, nutty flavor; Pecorino Romano is a practical Italian substitute, but it is sharper and saltier, so begin with less added salt.
Semolina is optional but useful. It gives the egg mixture a slightly fuller texture and is found in some versions of stracciatella. If you cannot find fine semolina, use fine breadcrumbs in the same quantity for a softer, less distinct texture, or leave it out for a lighter broth with more delicate egg strands.
Season at the end. Broth and cheese vary in saltiness, and their flavor becomes more concentrated as the soup simmers. Start with the listed salt, then taste after the eggs are cooked before adding more.

Serving Suggestions

Serve stracciatella as a light first course or as a simple lunch with crusty bread. A slice of toasted sourdough or country bread is handy for dipping, while a small green salad with a sharp vinaigrette makes the meal feel more complete without competing with the delicate broth. For a more substantial bowl, put a little cooked small pasta, such as pastina or orzo, in each serving bowl before ladling in the soup. Keep the pasta separate until serving so it does not soak up the broth as it sits.

Finish each bowl with a little extra grated Parmesan, a few turns of black pepper, or a small drizzle of good olive oil. Lemon zest adds a bright note, but use a light hand so it does not cover the cheese and broth. If serving several people, bring the soup to the table soon after cooking; the ribbons are softest and most distinct while freshly made.

Variations

Make it without spinach: Omit the spinach for a simpler, pale-gold stracciatella. Add a little extra parsley if you still want a fresh herbal flavor. Some Italian-style versions use no greens, while others include leafy vegetables, so this is an easy adjustment rather than a change to the basic method.

Use another broth: A good-quality vegetable broth makes the soup meat-free. Choose one with a mild, savory flavor rather than a strongly seasoned or sweet broth, which can overpower the egg and Parmesan. Homemade chicken broth also works; taste it before seasoning because its salt level may differ from low-sodium packaged broth.

Add pasta or rice: Stir in already-cooked pastina, orzo, or rice just before serving. If you want to cook pasta directly in the soup, do it in the broth before adding the spinach and eggs, and add extra broth to account for what the pasta absorbs. Follow the package timing, then return the broth to a gentle simmer before adding the egg mixture.

Change the cheese or herbs: Pecorino Romano can replace some or all of the Parmesan for a more assertive, saltier soup. Parsley is a mild choice; a small amount of chopped chives can add a delicate onion note. Avoid adding a large handful of strong herbs, which can overwhelm the subtle flavor of the egg ribbons.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Store it in a covered, shallow container and use it within 3 to 4 days. The egg ribbons will soften as they sit, and pasta added to the soup will absorb liquid, so store any pasta separately when possible. The soup can be frozen in a sealed freezer-safe container, but the egg texture may become grainy or less tender after thawing; freezing is best when texture matters less than convenience.

Reheat only the amount you plan to serve in a saucepan over low to medium-low heat, stirring gently until hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid boiling the soup, which can toughen the egg strands. If it has thickened in the refrigerator, loosen it with a splash of broth or water as it warms, then taste and adjust the seasoning.

Frequently Asked Questions

What does stracciatella mean in this soup? The Italian word refers to the irregular little shreds or ribbons formed when the egg mixture meets hot broth. The name is also used for other foods, so in this recipe stracciatella means the egg-and-broth soup, not a cheese or gelato.

Why did my eggs turn into a large clump? The eggs may have been poured too quickly, or the broth may have been boiling too vigorously. Bring the broth down to a gentle simmer, stir it steadily, and pour the egg mixture in a thin stream. Whisking the eggs thoroughly with the cheese and semolina beforehand also helps them disperse.

Can I make Italian egg drop soup without semolina? Yes. Leave it out for a lighter soup with finer, softer egg strands. The soup will still set as the egg mixture cooks. Fine breadcrumbs can be used instead if you want some body, although they give a softer texture and a slightly less traditional feel than semolina.

Can I use vegetable broth instead of chicken broth? Yes. A mild vegetable broth works well and makes the soup suitable for a meat-free meal. Choose one that is not overly salty, then taste the finished soup before adding more salt. The broth is a major part of the flavor, so a well-seasoned, balanced one makes the biggest difference.

Can I prepare the egg mixture ahead? You can grate the cheese and chop the parsley ahead, but for the best texture, whisk the eggs with the other ingredients shortly before cooking. If you do mix it early, cover and refrigerate it, then use it the same day; do not leave raw egg mixture at room temperature. Stir it again just before pouring it into the broth.

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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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