Italian Egg Drop Soup

    20 min

    A simple, yet delicious soup. Beaten egg is drizzled into a simmering cheesy pasta soup and then served. Enjoy as a starter, appetiser or main.

    20 people made this

    Serves: 4 

    • 825ml chicken stock
    • 125ml water
    • 4 tablespoons macaroni pasta
    • 2 tablespoons grated Pecorino Romano cheese
    • 1 tablespoon snipped fresh parsley
    • 1 pinch ground nutmeg
    • 1 egg, beaten

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a medium saucepan over medium heat, bring stock and water to the boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Pecorino Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.

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    Reviews in English (14)


    the ingredient list was way to pacific it was too hard to make and i did not like  -  01 Jul 2013


    I love stracciatella - and this is fairly close to what I am used to making. Instead of adding pasta, however, we usually add around 3 or 4 eggs and - this sounds wierd, but - spinach! Once the spinach has wilted in the soup, I add the cheese, and I usually add a generous handful of romano and a dash of salt and pepper. With these changes not only do you have an extremely healthy soup, you have a delicious one!  -  06 Mar 2008  (Review from Allrecipes US | Canada)


    What a great, easy, nourishing soup! I followed the recipe exactly except used orzo instead of ditalini and parm instead of romano. I can only imagine how much better it would be with homemade chicken stock. And I think some minced scallions or chives would be a great addition.  -  24 Aug 2010  (Review from Allrecipes US | Canada)