Stracciatella Soup


A hallmark of winter cooking in the Lazio region, stracciatella is most commonly described as the Italian equivalent of egg drop soup. It is traditionally served as an appetizer on Pasqua, the Easter celebration, to fend off early spring chills. When a dish has been around as long as stracciatella has its first record in print comes courtesy of the 15th century culinary master Martino de Rossi variations and regional differences almost always abound. But the essential formula remains the same: a shredded egg-based mixture, usually including fresh greens and a fresh Italian grating cheese, is gently stirred into a base of boiling chicken broth.

DITALIA fine italian specialy foods Lazio RomeA view of Lake Bracciano in Lazio, Italy.

The number of possible variations on Stracciatella is practically dizzying. Any number of spring greens, from spinach and parsley to dandelion, nettles, watercress, fava bean leaves, or baby turnip greens will do. On the cheese front, Italy’s numerous wonderful grating cheeses come to the fore: Grana Padano, Pecorino Romano, Parmigiano Reggiano, or Asiago all offer their distinctive flavors. For those seeking a little extra “oomph,” a dash of Cayenne pepper proved popular among the Ditalia crew. So without further ado, here’s our recipe for this delicious winter-spring classic consider it a launching pad for your own adventures in Stracciatella!

Serves 2 to 3 people


Step 1: Bring your broth to boil in a heavy saucepan, then reduce the heat until simmering. Toss in your your spring greens and cook until wilted.

Step 2: Here’s where it all comes together. Grab a bowl and whisk your eggs until they’re blended. Sprinkle in the grated cheese and your choice of chervil, parsley or cilantro and whisk again until consistent.

Step 3: Fold your mixture into the broth and swirl occasionally with a fork until it is separated into strands. Finally, season with salt, pepper, and nutmeg.

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