Recipe courtesy of Georgia Downard

Straciatella (Italian Egg Drop Soup)

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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5 cups chicken stock or canned chicken broth

2 large eggs

3 tablespoons freshly grated Parmesan, or to taste

1/4 cup minced fresh Italian parsley

Salt and freshly ground pepper, to taste


  1. In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.