Stracciatella alla Romana (Italian Egg & Parmesan Soup)
A silky, lemony Italian egg-and-Parmesan soup — think Italian take on egg-drop, brightened with lemon and finished with parsley and a drizzle of olive oil. Comforting, quick and gently elegant.
Stracciatella is Italy's charmingly humble answer to egg-drop soup — elegant, effortless, and brightened with lemon. It’s the sort of bowl you pull out when you want comfort without faff.
Make it when you’ve got a good quality stock and only a few minutes to spare; the magic happens in a whisk and a steady hand. The Parmesan gives gentle savoury depth, lemon keeps things lively, and the egg forms the delicate 'stracci' (rags) that give the soup its name.
Quick, restorative and proper proper Italian, this is perfect for a light starter, a soothing lunch or a no-fuss supper with crusty bread.
Ingredients
- 1.2 l chicken stock (low-sodium preferred)
- 3 large eggs
- 1 large egg yolk (extra)
- 60 g Parmesan (Parmigiano-Reggiano), finely grated
- 30 ml fresh lemon juice — about 2 tbsp
- 5 ml lemon zest
- 5 ml sea salt — start with 1/2 tsp and taste — Parmesan and stock add salt
- 0 ml freshly ground black pepper
- 30 ml fresh parsley, finely chopped
- 15 ml extra-virgin olive oil — for drizzling
- 1 pinch nutmeg — optional, freshly grated
- 100 g baby spinach — optional — adds colour and bulk
Equipment
- medium saucepan or stockpot
- medium mixing bowl
- whisk
- ladle
- fine grater (microplane)
Instructions
Grate the Parmesan finely. In a medium mixing bowl whisk together the 3 whole eggs, the extra egg yolk, grated Parmesan, lemon juice and zest until smooth and slightly frothy. Season with a small pinch of black pepper and the pinch of nutmeg (if using).
Pour the chicken stock into a medium saucepan and bring to a gentle simmer over medium heat. Do not let it come to a rolling boil — you want tiny bubbles, not a furious boil.
If using baby spinach, add it to the simmering stock now and cook just until wilted, about 1 minute. Remove pan from the heat briefly (or reduce to the lowest heat setting).
Temper the egg mixture: ladle about 60–90 ml (1/4 cup) of the hot stock into the egg-Parmesan bowl while whisking continuously (this raises the eggs' temperature). Once combined, pour the egg mixture back into the pot in a slow, steady stream while stirring the stock gently in a circular motion with a fork or whisk to create thin 'ribbons' (stracciatelle). Keep the heat low — you want the soup to stay at a gentle simmer.
Let the soup sit for 1–2 minutes off the heat so the ribbons finish setting. Taste and adjust seasoning carefully — remember Parmesan is salty, so add more salt only if needed.
Ladle the soup into warmed bowls. Finish each bowl with a drizzle of extra-virgin olive oil, a scattering of chopped parsley and a little extra grated Parmesan. Serve immediately with crusty bread if you like.
Tips
- Use low-sodium stock so you can control the salt — the Parmesan is already quite salty.
- Warm the bowls ahead (rinse with hot water) so the soup stays silky longer on the table.
- When tempering, always add a little hot stock to the eggs first, whisking, then return the tempered eggs to the pot in a thin stream while stirring to avoid clumps.
- If you prefer finer threads, pour the egg mixture through a small sieve as you add it to the simmering stock.
- Make the egg-Parmesan mix ahead (covered, chilled) up to 2 hours — bring the stock back to temperature and then proceed with tempering.
Substitutions
chicken stock → good vegetable stock (use low-sodium)
Stays closeParmesan → Pecorino Romano (same quantity) for a sharper, saltier finish
Noticeably differentextra-virgin olive oil → a small knob (10 g) of butter for a richer finish
Stays closeeggs → use 4 whole eggs instead of 3 whole + 1 yolk for a slightly firmer texture
Stays close
Nutrition
Per serving · estimated
- 180
- Calories
- 12 g
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this vegetarian?
Yes — swap the chicken stock for a good-quality vegetable stock. Use a vegetarian-friendly hard cheese (some Parmigiano uses animal rennet) or choose a labelled vegetarian alternative.
Why did my eggs clump into large curds?
That happens if the stock is boiling or you pour the egg mixture in too quickly. Keep the stock at a gentle simmer, temper the eggs first, and add the mixture in a thin stream while stirring.
Can I add pasta or rice?
You can — small pastas like acini di pepe or orzo work well. Cook them in the stock first until al dente, then proceed with the egg ribbons. This will add carbs and change the soup’s lightness.
How long will leftovers keep?
Stored in an airtight container in the fridge, the soup is best within 2 days. Reheat gently over low heat; vigorous boiling will toughen the eggs.
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