Zuppa di Stracci (Stracciatella Soup)

Zuppa di Stracci (Stracciatella Soup)

By: Emily Richards (@ERiscooking)
This soup is perfect when there is nothing but eggs left in the fridge. By adding the parsley you add colour and extra flavour. If you happen to have some spinach in the crisper add about 1 cup (250 mL) thinly shredded spinach and a chopped red pepper would be delicious too.


6 cups (1.5 L) chicken stock
4 eggs
1/3 cup (75 mL) grated Parmesan cheese
3 tbsp (50 mL) chopped fresh Italian parsley
Pinch pepper
Pinch fresh nutmeg


Prep time: ,
Cook time: ,
Total time:


Makes: 4-6


In saucepan bring stock to boil, reduce heat and simmer.

Meanwhile, in bowl, using fork beat together eggs, cheese, parsley, pepper and nutmeg.
Using spoon to stir stock, slowly drizzle egg mixture into stock.
Simmer, stirring for about 3 minutes or until egg is set.

Makes 4 to 6 servings.

Tip: Stracci means “little rags” which is what the egg mixture forms when stirred into the stock. For a different twist try using Pecorino Romano cheese for the Parmesan.

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Zuppa di Stracci (Stracciatella Soup) Recipe Le Gourmet TV
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