Italian Egg Drop Soup

From The Culinary Institute of America's cook book, Italian Cooking at Home.

Stracciatella Italian egg drop soup recipe by The Culinary Institute of America.


Makes 4 Servings

  • 4 large eggs
  • 1/4 cup grated Parmigiano-Reggiano (1 oz)
  • 2 tbsp plain dry bread crumbs (optional)
  • 1/2 tsp lemon zest
  • Pinch of salt
  • 4 cups chicken broth


  1. Whisk together the eggs, cheese, bread crumbs, lemon zest, and salt in a medium bowl. Be sure the eggs are evenly blended into the mixture.
  2. Bring the broth to a simmer in a pot over medium-high heat. Pour in the egg mixture and whisk (straccia) well so that the eggs separate into small pieces and shreds, about 1 minute.
  3. Serve the soup immediately in heated soup plates or bowls.

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