Stracciatella Soup {Italian Egg Soup}

There are many Italian dishes that I consider to be comfort food, and this dish is certainly one of them. A very simple, yet satisfying soup, stracciatella requires a good quality meat broth, fresh eggs, and freshly grated Parmesan or Pecorino Romano cheese. I prefer using chicken broth in my stracciatella as that is how I was first served it over twenty-five years ago when we lived in Milan.

Stracciatella is derived from the verb stracciare, which means “to shred”. A mixture made from eggs, grated cheese, seasonings, and either breadcrumbs or semolina is drizzled into simmering meat broth, causing shreds or strips to form. This soup is popular in the Lazio region, although many home cooks enjoy it across Italy. Stracciatella is also a typical soup served for Easter lunch in central Italy.

Although the traditional recipe for this soup consists of simply an egg mixture stirred into meat broth, I like to add some baby spinach to add texture and added nutrition, and if I am enjoying this soup at dinnertime, I often serve it spooned over a slice of grilled Italian bread.

To serve this soup, I like a little extra grated cheese on top, and some cracked black pepper. The most important ingredient in this dish, in my opinion, is an excellent quality broth. I make big pots of both beef and chicken broth about once a month, and I then freeze the stock in individual containers that I can pull out of the freezer to use in soups such as this one.

To make a more intense stock, place the chicken parts and chopped vegetables on a tray, and roast in a preheated 400 degree F. oven until the vegetables and meat begins to brown, about 20 to 25 minutes. Continue with the broth recipe using the roasted ingredients.


Buon Appetito!
Deborah Mele 

Stracciatella Soup (Italian Egg Soup)

Stracciatella Soup (Italian Egg Soup)

Yield: Serves 3 - 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A traditional Italian soup enriched with eggs and cheese.


  • 6 Cups Homemade Chicken Broth
  • 2 Large Eggs
  • 1/3 Cup Grated Parmesan or Pecorino Cheese
  • 2 Tablespoons Breadcrumbs
  • 1/2 Teaspoon Grated Nutmeg
  • 2 Cups Baby Spinach

To Serve:

  • Grated Parmesan or Pecorino Cheese
  • Cracked Black Pepper


  1. Place stock in a saucepan and bring to a boil.
  2. Reduce the heat to a simmer.
  3. In a small bowl, beat together the eggs, grated cheese, nutmeg, and breadcrumbs.
  4. Add the spinach to the pot and allow to wilt.
  5. Drizzle the egg mixture into the broth, and do not stir for a minute or two.
  6. Stir the egg mixture gently.
  7. Serve the soup in individual bowls, topped with added cheese and black pepper.
Nutrition Information:
Yield: 4 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 123mgSodium: 1832mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 14g

Did you make this recipe?

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  1. Such lovely colors in your soup!
    This is like one of my favorite Italian soups (aside from the wedding soup, of course) because they’re so easy to make and could be quite nutritious, which is what most mothers often consider when they’re tinkering in the kitchen. 😀

    Great recipe post. ^_^

  2. One of my very favorite soups that my Italian grandmother made. She didn’t put spinach in hers but I will definitely try it! We love this soup on a Friday night when you want something quick and simple.

  3. Oh yes………. comfort food. My family would add pastina to the broth…….. (instead of the breadcrumbs) ….! Was my favorite soup. I will have to make it with spinach. Never thought of that. Thank you for always sharing with us. Comfort food and you…. Wonderful Thank you, Louise

  4. I was taught to make this soup by my grandma and my aunts. 
    Our recipe is a bit different. We mix eggs, cheese and breadcrumbs – then spoon that into the broth. Sometimes, I’ll even add pastina! 
    Oooooo!!! It’s so delicious!! 

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