Italian Egg Drop Soup (Stracciattella)


You will need about 3 cups chicken broth for this recipe.

Egg Mixture:
3 eggs – whisked
Salt & white pepper to taste
Pinch of Nutmeg
3 tbsp bread crumbs
Chopped parsley – to taste

Chopped chicken breast
Chopped, fresh parsley
Grated Parmesan Cheese
Chopped green onions
Cooked, diced carrots (optional)
Cracked black pepper
Olive Oil


In pot with hot chicken broth over medium-high heat, add egg mixture slowly and in a circular pattern while stirring. Egg mixture will cook in the heated chicken broth. Add peas (optional).

Serve garnished with chopped chicken breast, chopped fresh parsley, grated parmesan, cracked black pepper, chopped green onions and cooked carrots (optional). Drizzle a little olive oil over served soup and enjoy!