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A nutritious and restorative Italian-homestyle soup with tender chunks of potato in a creamy egg broth with Parmesan cheese and kale. A hearty vegetarian soup that’s ready in less than 30 minutes.
This homey Italian egg drop soup or stracciatella alla Romana in Italy, is as grandma-style as it gets.
This is a perfect concoction for when you’re feeling under the weather, or just need a boost of comfort that feels like a warm hug.
Stracciatella soup (pronounced STRA-CHA-TELL-A ) is a classic Italian dish made with egg, butter and chicken broth, as well as a few other ingredients. I added some potato and kale to this soup to make it even more of a nourishing meal, something my Italian mama would have done!
Ingredients in egg drop soup
- Chicken stock or vegetable broth
- Butter and olive oil
- Parmesan cheese
- Cornstarch (or semolina flour, if you have it)
- Kale, baby spinach or other tender leafy greens
- Lemon juice
How to make stracciatella soup
The trick to making this version of egg drop soup is that when you bring liquid to a simmer and combine it with whole eggs, you transform a basic broth into a creamy soup. It’s filled with little bits of egg, the stracciatelle, which mean “little rags” or little shreds in Italian.
You might know from experience what happens to eggs when they’re mixed with hot liquids — dishes like pasta carbonara rely on that magical chemistry,
And it’s okay if small curdles form – those are the “little rags” (stracciatelle in Italian)! The flavor of the soup is gently and savory, with a velvety texture that feels so good to eat.
Tips for serving and leftovers
The soup is best served warm, as soon as it’s ready.
Leftovers can be stored in an airtight container in the refrigerator. Reheat gently over medium heat, without bringing the soup to a boil.
Stracciatella Soup with Potato and Kale
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) extra virgin olive oil
- 9 ounces (260 g) small Yukon Gold potatoes (about 4), cut into ½-cubes
- Kosher salt
- ½ cup onion, finely chopped
- 2 ½ cups chicken or vegetable broth
- 2 eggs
- 2 tablespoons cornstarch
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- 2 cups chopped or shredded kale
- Heat the butter and oil in a heavy saucepan over medium heat. Add the potato and cook for 2 minutes. Stir in the onion and cook for a few more minutes.
- Pour in the broth, lower the heat, cover the pan and cook until the potato is soft, about 12 minutes.
- Put the eggs, cornstarch and cheese in a medium bowl and whisk together. Scoop out 1 cup of the hot broth from the saucepan and add to the bowl, whisking until smooth
- Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-8 minutes.
- Stir in the kale. Serve in bowls with additional cheese, if you like.
Karen’s Notes and Tips
- The soup is best served warm, as soon as it’s ready.
- Don’t worry if small curdles form – those are the “little rags” (stracciatelle in Italian)!
- Leftovers can be stored in an airtight container in the refrigerator. Reheat gently over medium heat, without bringing the soup to a boil