Stracciatella (Italian egg drop soup)

    30 min

    Chicken, spinach and pasta are cooked in chicken stock until done. Egg is then drizzled into the simmering soup until set, resulting in thin strands of eggs floating in the soup.

    32 people made this

    Serves: 4 

    • 15g butter
    • 1 small onion, chopped
    • 1/2 teaspoon finely chopped garlic
    • 340g skinless, boneless chicken breast fillets, cut into strips
    • 850ml chicken stock
    • 250ml water
    • 285g frozen chopped spinach
    • 30g ditalini pasta or other very small shaped pasta
    • 3 eggs
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon cayenne pepper
    • 4 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in 3 litre saucepan. Add onion and garlic; cook until onion is soft. Add chicken strips and cook 2-3 minutes or until no longer pink. Add stock, water, spinach and pasta. Cover, increase heat to high and bring to the boil. Reduce heat; simmer covered 5-7 minutes until chicken and pasta are cooked.
    2. Meanwhile, whisk together eggs and both peppers.
    3. Bring soup back to the boil, add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

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    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    Very tasty. I skipped the pasta. It really didn't need it.  -  29 Sep 2011  (Review from Allrecipes US | Canada)


    Great recipe! I made some changes based on what we have in the house and personal taste. Instead of chicken, I used sliced sausage, which complemented the spinach flavor well. I doubled the garlic and used 10 oz. fresh spinach that I sauteed with the onion/garlic mixture. Another Stracciatella recipe uses lemon juice, so I added a scant Tbsp. which really perked up the soup. A plus for us: adding 1/3 C. milk/cream just before stirring in the eggs gives this a whole new look and flavor. YUM!  -  14 Jul 2008  (Review from Allrecipes US | Canada)


    This soup was great! My daughters enjoyed it too, although my husband originally stuck his nose up at it because he doesn't like spinach. After watching us enjoy it (while he ate left-overs) he decided he'd try it the next time I made it. I did make a few changes. I used garlic chicken broth, since that was all I had on hand, and decreased the amounts of chicken and spinach used due to what I had available. The parmesan makes it really yummy. It's definitely something I'll make again!  -  13 Apr 2008  (Review from Allrecipes US | Canada)