Nourishing Stracciatella Soup
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4.8
27 reviews
Excellent
Nourishing Stracciatella Soup
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This stracciatella soup or Italian egg drop soup recipe is made with a rich (chicken) broth, nourishing vegetables, and a flavorful mixture of Parmesan cheese, eggs, and fresh parsley.
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Ingredients
- 8 cups chicken stock 2 quarts/about 2 liters, homemade or robust unsalted store-bought
- salt to taste
- black pepper to taste
- 1 cup carrot 140 grams, finely chopped, about 5 small farmer's carrots
- ½ cup celery 70 grams, finely chopped, about 1 to 2 stalks depending on size
- 1 cup leek 105 grams, packed finely chopped, 1 small leek
- 3 cups curly kale 110 grams (1 small bunch, packed chopped
- 1 package ravioli 8 ounces/ 227 grams (optional), (*or use dried tortellini cooked according to package instructions, or tortellini, frozen or refrigerated
- 2 egg 3 if eggs are small, large
- ½ cup Parmesan Cheese 45 grams, or pecorino cheese, grated
- ½ cup parsley 30 grams, packed finely chopped, curly or flat
Instructions
- In a large pot, heat the stock over medium-high heat until simmering. Then lower the heat to a gentle simmer. Season lightly with salt.
- Add the chopped carrots, celery, and leeks—Cook for 5 minutes.
- Then stir in the chopped kale.
- Optional: if you want to add frozen or refrigerated tortellini or ravioli, add it right after you've stirred in the kale.
- Let it cook for 3 to 5 minutes at a steady simmer.
- Meanwhile, in a mixing bowl, whisk the eggs, the cheese, and the parsley until thoroughly combined.
- Pour the egg mixture into the soup and give it a good stir.
- Simmer for about 1 minute more, allowing the mixture to cook and fluff to the surface.
- Season to taste with salt and black pepper.
- Serve hot.
Notes
- Helpful tips:
- If added, frozen/refrigerated tortellini or ravioli will be ready when they float to the surface and tender (anywhere from 3 to 5 minutes). Dried tortellini must be cooked according to package instructions before being added to the soup.
- Eggs:
- A few gentle stirs when mixing in the egg mixture will result in small eggy clumps (which we prefer at home). However, if you like the egg mixture to be a sheer addition to the soup (more like little shreds), then keep stirring until the egg mixture becomes more stringy.
- Storage: If you have leftovers, store soup in an airtight container in the fridge for up to 3 to 4 days. Best to keep the tortellini or any pasta and soup separate so the pasta won't drink up the broth.
- For freezing: It is best to freeze the stock without the pasta or stracciatella (egg mixture).
- Reheating: The soup warms up quickly on the stove over medium-low heat. When hot, stir in the cooked noodles (if using) and let cook for about a minute. Then serve and enjoy!
- Options: This soup tastes amazing without any pasta. But if you do choose to make it with pasta, I recommend a cheese or spinach-filled tortellini or ravioli. You can also add leftover or cooked shredded chicken or pre-cooked ground Italian sausage to make it a stand-alone nourishing meal.
- Prep Time: The 10 minutes include warming up the stock while prepping the vegetables.
- Pasta: If added, frozen/refrigerated tortellini or ravioli will be ready when they float to the surface and tender (anywhere from 3 to 5 minutes). Dried tortellini must be cooked according to package instructions before being added to the soup.
- Eggs: A few gentle stirs when mixing in the egg mixture will result in small eggy clumps (which we prefer at home). However, if you like the egg mixture to be a sheer addition to the soup (more like little shreds), then keep stirring until the egg mixture becomes more stringy.
Nutrition Information
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Calories
330kcal
(17%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
92mg
(31%)
Sodium
902mg
(38%)
Potassium
633mg
(13%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
7778IU
(156%)
Vitamin C
42mg
(47%)
Calcium
210mg
(21%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 902mg | 38% |
| Potassium | 633mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 7778IU | 156% |
| Vitamin C | 42mg | 47% |
| Calcium | 210mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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