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A tureen and bowl of Italian egg drop soup

Italian Egg Drop Soup (Stracciatella Alla Romana)

A perfect light and refreshing soup that is delicious anytime but loved when feeling a bit under the weather.

Course Soup
Cuisine Sammarinese, San Marino
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 155 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 6 cups chicken stock Preferably homemade
  • 3 eggs
  • 4 tablespoons freshly-shaved parmigiano-reggiano cheese
  • 2 tablespoons semolina
  • 1 lemon zest of
  • 1/8 tsp nutmeg
  • salt & freshly ground black pepper to taste
  • 3 tablespoons chopped flat-leaf Italian parsley
  • extra virgin olive oil to drizzle
  • red pepper flakes to sprinkle (optional)

Instructions

Instructions

  1. In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  2. In a bowl, whisk the eggs, and add the Parmigiano, semolina, nutmeg and lemon zest.
  3. Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
  4. Adjust the seasoning with salt and pepper.
  5. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. Add sprinkle of red pepper flakes if desired.
Nutrition Facts
Italian Egg Drop Soup (Stracciatella Alla Romana)
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 91mg30%
Sodium 429mg19%
Potassium 327mg9%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 4g4%
Protein 11g22%
Vitamin A 315IU6%
Vitamin C 12.7mg15%
Calcium 66mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.