The Timeless Comfort of Stracciatella Soup: A Simple Italian Delight

Stracciatella soup is one of my favorite go-to dishes for lunch or dinner. While it’s composed of just three ingredients, this traditional Italian soup is nourishing, richly flavored, and comes together in under 20 minutes. Known as "Italian egg drop soup" in some circles, the name actually translates to "little shred" or "shreds," which perfectly describes the delicate texture of the eggs in the broth. This comforting dish has been a staple in Italian households for generations, offering warmth and simplicity in every bowl.

What Is Stracciatella?

The term "stracciatella" can be confusing because it refers to several different Italian foods that are completely distinct from one another. The word is derived from “stracci,” which means “rags” in Italian. It is used to describe the common texture of the egg, gelato, and cheese. In Italy, we have multiple dishes called stracciatella:

• Gelato: Stracciatella gelato originated in Bergamo, northern Italy, an area noted for its excellent dairy products. The base is made from milk and cream, with shards of chocolate mixed in.
• Cheese: Stracciatella cheese from Puglia (Italy’s heel) combines milky curds of newly made mozzarella with fresh cream to form a soft, spoonable cheese. Stracciatella is also what oozes out when you slice into a ball of burrata.
• Soup: Stracciatella soup is traditional in several regions of Italy, including Emilia-Romagna, Lazio, Marche, and Abruzzo. It is a simple dish in which eggs are beaten with Parmigiano cheese and cooked in boiling chicken broth.

How to Make Stracciatella Soup

Stracciatella soup is a celebration of simplicity. The key to its success lies in the quality of your ingredients. Here's how to make it:

Ingredients

• Chicken stock (homemade or high-quality store-bought)
• Eggs
• Parmigiano-Reggiano cheese
• Optional additions: spinach, lemon zest, nutmeg, parsley, semolina, or breadcrumbs

Steps

1. Heat the chicken broth: Pour the broth into a 4-quart pot and let it gradually come to a boil over medium heat.
2. Whisk the eggs with Parmigiano cheese: Crack your eggs into a bowl and beat with a whisk or fork. Grate the Parmigiano on the small holes of a box grater or with a Microplane. Whisk 3/4 cup of the cheese into the eggs, taking care to whisk out any clumps of cheese. Reserve the rest of the cheese. If you like the gentle flavor of nutmeg, grate a small dusting of it right into the eggs and cheese.
3. Add the spinach and lemon zest to the boiling broth: Once your broth has come to a boil, add the spinach. Adjust the heat so the broth is at a gentle simmer. Add 5 to 6 small handfuls of chopped fresh baby spinach. Cook, stirring for a few minutes, until the broth is simmering again. If using lemon zest, stir it in now. If using frozen spinach, a 10-ounce package, thawed, squeezed dry, and roughly chopped will do the trick.
4. Add the eggs: Slowly tip the egg and cheese mixture into the broth. If you want small curds, gently stir the soup as you pour in the eggs. If, like me, you prefer large, fluffy curds, resist stirring for a minute or two to give the eggs a chance to set. Then gently 'cut' through the eggs with a spoon or fork to break them up into large curds. Stir slowly to mix the eggs and cheese with the spinach.
5. Simmer for another minute or two: Stir once or twice until the eggs are cooked through.
6. Serve the Stracciatella soup: Ladle the soup into four bowls. Sprinkle each serving with a little of the reserved Parmigiano cheese, and serve hot.

Tips and Tricks for Making Stracciatella

While Stracciatella is a straightforward recipe, there are a few techniques that can elevate it:

• Start with good broth: Whether homemade or commercial, use a broth with depth and genuinely good chicken flavor.
• Don’t skimp on the egg: One egg per person is generally a good ratio. I’ve seen versions that use half that amount, and the bits of egg end up floating forlornly in the broth.
• Don’t overdo it with the spinach: Spinach has a distinct flavor that can take over if you use too much. Stir in just about a cup—no more—to get the proper ratio of spinach to broth.
• Let the curds form: Pour the egg mixture in a slow stream into the simmering broth. It will float on top of the broth and become a fluffy mass. Let it set for a minute before stirring, especially if you want those big fluffy curds.
• Use warmed bowls: Stracciatella is best served hot. To preserve that heat, take a couple of minutes to warm your bowls. Either put them in a low oven for about 5 minutes, or immerse them in hot water for 5 minutes, then dry and use.

What to Serve with Stracciatella

Stracciatella can be a one-bowl meal, especially if you have added spinach to it. When I’m having stracciatella for lunch, I usually keep it simple and follow it with an apple or an orange.

In Italy, stracciatella is often served in place of pasta as a first course for Sunday dinner, followed by an entrée, such as a beef pot roast, or Roasted Whole Chicken with Italian Oven Roasted Vegetables.

If you’re serving stracciatella soup as your main event, pair it with a simple side, such as green bean salad dressed with good Italian olive oil and fresh lemon juice or Lemon Parmesan Lettuce Salad and some big slices of good crusty bread like Focaccia.

Conclusion

Stracciatella soup is more than just a meal—it's a comforting ritual that brings people together. Its simplicity and richness make it a perfect choice for any occasion, whether you're looking for a quick lunch or a cozy dinner. With its roots in Italian tradition and its adaptability to personal taste, this soup continues to be a beloved staple in kitchens around the world. So next time you're in the mood for something warm and satisfying, give Stracciatella a try. You might just find yourself reaching for it again and again.