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Italian Egg Drop Soup with Potato and Kale

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Egg drop soup with kale and potato

This homey Italian egg drop soup – stracciatella alla Romana – is as grandma-style as it gets.

Except I don’t remember either of my Italian grandmothers making it. Oh well, it’s a loss I can easily get over now that I’m all grown up.

I might even call this recipe part of a New Year’s resolution – to make more soup!

My son loves nothing more than eating soup, with the very strong exception of soup containing any form of seafood, so I know I have at least one taker.

egg drop soup
egg drop soup with kale

How to make stracciatelle soup

You might know from experience what happens to eggs when they’re mixed with hot liquids.

But the magic of this soup is that combined with fine semolina, they turn a basic broth into a creamy soup filled with “tiny shreds” of egg, the stracciatelle.

Egg drop soup with kale and potato

I added some potato and kale to my soup to make it even more of a nourishing meal. It must be the Italian mama in me or something!

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Italian egg drop soup with potatoes and kale

Italian Egg Drop Soup with Potato and Kale

Karen Tedesco
The semolina flour swells as it cooks, giving the soup a creamy consistency. I like Asiago here; it's like a combination of Parmesan and Pecorino Romano, but Parmesan will be just delicious.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup and Stew
Cuisine Italian
Servings 4 servings


  • 1 tablespoon olive oil or butter
  • 2 small Yukon Gold potatoes, diced (about 1 cup)
  • Salt
  • ½ onion, finely chopped
  • 4 cups chicken or vegetable broth
  • 2 eggs
  • 2 tablespoons semolina flour
  • 2 tablespoons freshly grated Asiago or Parmesan cheese
  • 1⅓ cups finely shredded kale


  • Heat the oil or butter in a heavy saucepan over medium heat. Add the potato and cook for 2 minutes. Stir in the onion with ½ teaspoon salt and cook for a few more minutes.
  • Pour in 1 cup of the broth, lower the heat, cover the pan and cook until the potato is soft, about 12 minutes.
  • Whisk together 1 cup broth in a bowl with the eggs, flour and cheese.
  • Add the remaining 2 cups broth to the pan and bring to a boil.
  • Slowly add the egg mixture to pan, whisking constantly. Turn the heat down to low and continue whisking for 2 minutes, until the soup thickens.
  • Stir in the kale. Serve in bowls with additional cheese, if you like.


Serving: 1serving | Calories: 192kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1026mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2872IU | Vitamin C: 45mg | Calcium: 90mg | Iron: 2mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. I have a weird question: I love Egg Drop Soup, Avgolemono, etc. My husband will not eat an egg if he can identify it~! If I make this soup (behind his back) would he be able to tell, or is the egg well-enough incorporated~? I am definitely not above a little subterfuge when it comes to food and hubby~!!! He’s eaten more eggs than he could imagine~!! Thanx in advance, Partner-in-Crime~! ;+}

  2. Shirley d says:

    I did FINALLY! make this last week using my ‘on hand’ quinoa flakes for the semolina … and it turned out well and we all enjoyed it.

    1. Shirley – thanks for the update. It’s so helpful to know that replacing the semolina with quinoa worked well for you; I’m sure others will appreciate your sharing.

  3. Made this with Arugula instead of Kale and added caramelized onions I had and a touch of aged balsamic vinegar. I didn’t have cheese to add either but this turned out soooooo satisfying. Thank you so much for stoking my curiosity! I’m a soup addict but haven’t done much with Italian soups other than the standard minestrone….you’ve definitely started me on a tangent : )

  4. This looks great. Probably try to add some noodles and seafood like shrimp and squid, and then it would be a very satisfying meal. 🙂

  5. Shirley d says:

    This sounds great. We are soup-lovers. I’m planning to use quinoa flakes for the semolina flour – it SHOULD work as I’ve used it in other soups ..and its what I have at home.

    1. Hi Shirley – yes, give the quinoa flakes a try and let me know! I think brown rice flakes could be used, too if you have gluten concerns.