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Italian Christmas Stracciatella Egg Drop Soup

A light and cozy soup that offers comfort in a bowl, making it perfect for busy nights and holiday lunches.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 3 servings
Course: Soup, Starter
Cuisine: Italian
Calories: 159
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups broth (chicken, beef, or vegetable), homemade or store-bought Choose a broth with good flavor; chicken or beef gives depth, while vegetable is lighter.
  • 3 large eggs, at room temperature For best results, use eggs at room temperature.
  • 1/2 cup freshly grated Parmesan cheese Can substitute with Grana Padano or another hard Italian cheese.
  • 1 dash nutmeg (optional) Replace with lemon zest for a brighter flavor if desired.
  • Salt, to taste
  • Chopped fresh parsley or extra Parmesan, for garnish (optional)

Method
 

Preparation
  1. Bring the broth to a boil in a medium to large pot. Lower the heat slightly to keep it hot after reaching a steady boil.
  2. In a small bowl, beat the eggs. Add the Parmesan and nutmeg, if using, and mix until well combined. Optionally, you can skip the nutmeg and use lemon zest instead.
Cooking
  1. Slowly pour the egg mixture into the boiling broth in a thin, steady stream while whisking. This helps to form soft ribbons.
  2. Let the soup cook for about 3 to 4 minutes. Once it boils again, whisk one more time and check the texture.
  3. Taste the soup and add salt if needed. Ladle into bowls and garnish with chopped parsley or extra Parmesan. If using lemon zest, sprinkle it over the top just before serving.

Notes

This soup is best eaten right away, but can be refrigerated for up to 2 days or frozen for 1 month. Reheat gently without overcooking the eggs.