Stracciatella Egg Ribbon Soup (Printable)

Italian egg drop soup with wispy Parmesan ribbons in savory broth, finished with fresh spinach.

# What You'll Need:

→ Broth

01 - 5 cups chicken broth (or vegetable broth for vegetarian version)

→ Egg Mixture

02 - 3 large eggs
03 - 1/2 cup grated Parmesan cheese (about 50 g)
04 - 2 tablespoons fine breadcrumbs (optional, for thicker texture)
05 - 2 tablespoons chopped flat-leaf parsley
06 - Salt and freshly ground black pepper, to taste

→ Finish

07 - 2 cups fresh baby spinach leaves, roughly chopped (optional, about 60 g)
08 - Extra grated Parmesan cheese, for serving

# How-To Steps:

01 - Pour the chicken or vegetable broth into a medium saucepan and set it over medium heat. Bring to a gentle simmer, avoiding a rolling boil.
02 - In a mixing bowl, whisk together the eggs, grated Parmesan, breadcrumbs (if using), parsley, salt, and pepper until smooth and well combined.
03 - Reduce the heat under the broth to low. While stirring the simmering broth continuously with a fork or whisk, slowly drizzle in the egg mixture in a thin stream. The eggs will cook instantly, forming delicate, wispy ribbons throughout the broth.
04 - Stir in the chopped spinach and let it wilt gently for about 1 minute. Taste the soup and adjust the salt and pepper as needed.
05 - Ladle the hot soup into bowls and finish with an extra sprinkle of grated Parmesan cheese. Serve immediately with crusty bread on the side.

# Expert Advice:

01 -
  • It genuinely takes less time than ordering takeout, and tastes like something your nonna would make.
  • The egg ribbons make it feel fancy, but the technique is forgiving enough for a weeknight when you are half paying attention.
  • It heals a cold day, a bad mood, or both at once.
02 -
  • If the broth is boiling when you add the eggs, you will get tough clumps instead of delicate ribbons, so patience with the heat pays off.
  • Homemade broth transforms this from good to extraordinary, and now I always keep a container in the freezer for exactly this recipe.
03 -
  • Stir the broth in one direction only as you add the eggs, because this creates longer, more elegant ribbons rather than a cloudy mess.
  • A fork works better than a whisk for stirring, since the tines help pull the egg into those characteristic thin strands without overmixing.

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