I am pretty jazzed about this recipe because it highlights one of my favorite foods, eggs! This stracciatella soup recipe is perfect for a cold winter’s day or when you want something quick, easy, and satiating.Jump to Recipe
Where does Stracciatella Soup originate?
Stracciatella comes from the Roman region in Italy which also boasts another famous dish that you may have heard of, Carbonara.
What does stracciatella mean?
The word stracciatella derives from the Italian verb stracciare meaning to shred or to tear. The soup gets its name because of how the eggs are in the final dish. Sometimes the dish is referred to as Italian egg soup or Italian egg drop soup but now you know, where the name truly comes from.
If you are looking for some more Italian recipes after you make this stracciatella soup recipe, then check out my Baccalà Mantecato Recipe for one of my favorite Venetian dishes.
Stracciatella Soup (Italian Egg Soup)
- 4 eggs
- 1/2 cup grated parmesan
- 1/2 bunch swiss chard
- 1 tbsp parsley
- 1 quart chicken stock or broth
- 4 cloves garlic
- 2 tbsp olive oil
- 1/4 tsp salt
- 1 tsp parsley
- 1 piece of bread
- Crack eggs into a bowl
- Whisk eggs just like you are making scrambled eggs
- Mix in parsley and parmesan cheese
- Add chicken broth or stock to a pot over medium high heat
- Once the liquid is boiling add the swiss chard
- Stream in the egg mixture mixing the soup to create shreds of egg
- Top with parmesan cheese, serve with garlic and enjoy!
- Peel the garlic cloves
- Add the olive oil, salt and garlic to a baking dish
- Cover and bake at 425F for 20-25 minutes
- Toast the bread
- Once cooked smash the gloves onto toast
- Drizzle remaining olive oil on top
- Top with parsley and enjoy with your soup!