Italian egg drop soup — Stracciatella



Originating in Rome, stracciatella is an Italian egg drop soup. The word stracciatella comes from the Italian verb stracciare meaning to shread. When the soup is done, the ingredients look like tiny little shreds or ribbons in the broth.


  • 8 cups chicken or beef broth
  • 3 eggs
  • 3 tbsp. parmesan cheese (try to use authentic Italian parmigiano reggiano but if you can’t it’s ok.)
  • 3 tbsp. semolina flour (this can be purchased at any Italian specialty store.)


Start to boil seven cups of the broth but set aside the eighth cup.

While the seven cups of broth are heating up combine your eggs, cheese, and semolina flour in a mixing bowl. Mix together with a spoon until smooth.

Then add the cup of cold broth to the egg mixture and wisk together as if you were scrambling the eggs.

When the broth has started to boil, stir it with the wisk until you see a whirlpool. Then add the egg mixture SLOWLY while whisking at the same time. Do NOT stop whisking!

Keep the heat on high while you wisk the egg and broth mixture as if you were scrambling it. Do this for 4-5 minutes. It may seem as if you don’t see the shreds forming. Be patient. After 4-5 minutes you will see the fruit of your labor.

When you stop wisking you will see little shreds of egg or in Italian “stracci”. Now you are done.

Serve and enjoy this authentic and wholesome Roman soup. If you wish you may want to add more parmesan to the finished product in bowls.

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