Stracciatella alla Romana (Italian Egg Drop Soup) Recipe

The word stracciatella comes from the Italian verb stracciare, meaning “to shred” or “to tear.” Named for its signature shreds of egg that resemble torn rags floating in broth, this comforting soup is Italian home cooking at its most resourceful. Stracciatella alla Romana, a Roman egg-drop soup that’s traditionally served as a first course on Easter, has roots that reach at least to the 19th century, with some historians tracing similar egg and broth dishes as far back as the 15th century. Over time, it became a way to transform a few eggs, some cheese, and good broth into something luxurious, and it now forms the basis of most modern versions of the soup. Variations appear throughout Italy, including in Emilia-Romagna, Marche, and Abruzzo, where cooks may enrich the egg mixture with breadcrumbs or semolina before streaming it into the broth.

This version stays close to the classic Roman approach, with a simple chicken broth infused with Parmesan rinds and a hint of garlic. As the rinds simmer, they lend a concentrated saltiness and nutty umami that makes the soup taste like it was cooked for hours. Eggs are whisked with finely grated Parmigiano-Reggiano and a pinch of nutmeg, then slowly poured into the gently simmering broth to form delicate ribbons rather than clumps. A handful of chopped baby spinach is stirred in at the end just until wilted, adding color and freshness. Finished with more Parmesan, a drizzle of olive oil, and bright lemon zest, this 25-minute soup works as a holiday first course or an easy, cozy weeknight dinner.

How to make stracciatella “rags”

For delicate, lacy stracciatella, start with room-temperature eggs so they cook evenly in the hot broth. Whisk until whites and yolks are fully blended. With the broth at a gentle simmer, slowly drizzle in the eggs in a thin, steady stream while stirring in one direction to create a whirlpool. Adding the eggs too quickly or without stirring will create clumps rather than the soup’s signature fine, silky ribbons. Be sure to monitor the heat so the broth remains at a simmer and does not come to a boil, which will overcook the eggs. 

Homemade versus store-bought broth

A homemade chicken broth makes the most luxurious stracciatella, with a deeper flavor, natural richness, and silky body that lets the egg ribbons really shine. If you’re short on time, a good-quality low-sodium store-bought broth absolutely works; just choose one with a clean, savory flavor and no strong herbal or roasted notes that could overpower the eggs and cheese. Taste and adjust the salt before serving, since the Parmesan-infused broth and additional grated Parmigiano-Reggiano in the eggs will add plenty of seasoning.

Notes from the Food & Wine Test Kitchen

• If you don’t already have a Parmesan rind, you can find them at most grocery stores in the cheese section. 
• Add cooked orzo or pastina to bulk up the soup. 
• Swap in baby kale or escarole for fresh spinach. 

This recipe was developed by Joe Sasto; the text was written by Andee Gosnell.