Stracciatella is an Italian-style egg drop soup that’s simple to make but full of wonderful rich flavor. It’s the ideal keto recipe when you’re short on time but in need of comfort food. This post is sponsored by Zoup! Specialty Products.
If ever there was an easy comfort food recipe you could rely on in tough times, this Italian-style keto egg drop soup is it. It really is comfort in a bowl, and it takes less than 10 minutes to make.
The hardest part is waiting for the broth to come to a simmer. Seriously.
And it has such fresh, quality ingredients that you can taste the goodness in every spoonful. That’s why I use Zoup! Good, Really Good® Chicken Broth. Because a soup like this deserves a really good broth.
What is stracciatella soup?
Italians have such wonderfully descriptive names for their foods. Stracciatella means “little rags” in Italian, and you can see exactly why this egg drop soup would be so named.
It really does look like little rags floating in your bowl, but let me assure that it doesn’t taste like rags. Promise!
Stracciatella starts with really good, rich broth. Once the broth is simmering, simply stir in eggs and Parmesan cheese, along with a little chopped parsley or spinach. Season with a little nutmeg, a squeeze of lemon, and salt to taste.
I consulted a number of classic recipes, and they all do things a little differently. But the end result is simple comfort food, no matter what little adjustments you make.
Broth takes center stage
Because this is such a simple soup, the quality of your ingredients is of the utmost importance. The flavor of the broth shines through everything.
Zoup! Good, Really Good® broth meets the moment perfectly, thanks to its balanced flavor and homemade taste. It’s from the folks behind Zoup! Eatery, and they have over 20 years’ experience in the soup industry.
It’s kettle-cooked in small batches with the freshest ingredients and seasonings. It contains no artificial ingredients, preservatives, added hormones, GMOs, fat, trans fat, or saturated fat. Plus it’s keto-friendly, gluten-free, and paleo compliant.
And I love that it comes in recyclable glass jars – it just seems to lock in that great flavor better.
Zoup! has a full range of delicious broths, including new seafood broth and spicy chicken bone broth, original and low sodium chicken broth, chicken and beef bone broths, plus certified organic chicken and veggie broths.
They have also introduce a line of Culinary Concentrates; super-premium, gourmet broth concentrates available in chicken, beef, and savory vegan, which make keto soups even easier.
How to make stracciatella soup
This simple and delicious egg drop soup is keto-friendly from the start so feel free to dig in! Here are my best tips for getting it right:
- Simmer but don’t boil the broth. The broth should have little bubbles all around the edges of the pan and some in the center. The eggs cook really quickly when they hit the hot broth so a good simmer is all you need.
- Whisk the eggs and Parmesan together. Break up the eggs and whisk the Parmesan right in until well combined. The mixture will thicken from the cheese, and that’s exactly what you want.
- Wilt the spinach. I like some fresh spinach in this soup both for flavor and color, although I believe parsley is more traditional. Toss it in and let it wilt in the hot broth for a few minutes.
- Add the eggs. Slowly pour the egg mixture into the simmering broth without stirring. The eggs will cook through very quickly and float to the top of the broth. After a few seconds, give them a stir to break them up.
- Add the lemon and nutmeg. I saw stracciatella recipes with just nutmeg, some with both lemon and nutmeg, and some without any additions at all. I found that adding a bit of both gave this keto egg drop soup a lovely, unique flavor.
- Add salt to taste. Hold off on adding any salt to the soup until the very end. Since both the broth and the Parmesan contain salt, it may be salty enough already. I added just a pinch of salt to individual servings.
- Change up the broth. Prefer beef to chicken or want to make this soup completely vegetarian? Feel free to swap in other flavors of Zoup! Broth.
More about Zoup! Good, Really Good® Broth
Zoup is available at retailers across the country, as well as online at ZoupBroth.com and Amazon.com.
Follow @ZoupGoodReallyGood on Facebook and Instagram, and @ZoupGoodReallyGoodBroth on Pinterest.
Save now: Order Zoup! Broth on Amazon and use code dreamfood20 for 20% off (one time use, valid for the next 30 days).
- 4 cups Zoup! Good Really Good® Chicken Broth
- 4 large eggs
- 2 ounces Parmesan cheese freshly grated
- 4 ounces baby spinach, chopped (or 3 tablespoon chopped fresh parsley)
- 2 tablespoon freshly squeezed lemon juice
- Dash nutmeg
- Salt to taste
- In a medium saucepan over medium heat, bring the broth to a strong simmer.
- In a medium bowl, whisk together the eggs and the cheese until well combined.
- Add the spinach to the broth and let wilt, about 1 minute. Slowly add the whisked egg mixture and let cook just a few seconds without stirring. Then gently stir to form strands of egg throughout the broth.
- Bring the soup back to a simmer and add the lemon juice and nutmeg. Taste and add salt, if desired.
This looks delicious! I’m allergic to lemons/limes. Can you recommend an alternative? Sadly also sensitive to vinegar…
This was incredibly delicious and I loved how easy it was! It our first time having stracciatella soup but definitely not the last!
This was the perfect soup for my dinner party last night! Everyone loved it and it didn’t take all day to make!
I really loved this! Quick and easy to make! So perfect for last minute fix!
Vicki K says
This soup was quite tasty especially considering how easy it was to make. I was looking for something quick to fix for lunch I made it with half beef bone broth and half vegetable broth. I had lacinato kale I needed to use up so I put it in while heating the broth until it was wilted. Super easy and tasty. I will definitely make this again.
Kristen Kinney says
I saw yeast extract on the ingredient list for Zoup! Could you talk a little about that and why it’s ok to consume? Thanks!
I think that’s a much better question for Google. 🙂
This is a favorite soup of mine. My Nonee (that’s how she spelled it) used to make it. My childhood recipe is pretty much the same as yours, but she added rice, so when I make it I add cauliflower rice to it. Yummy!