Stracciatella | Egg Drop Soup

Roman Egg Drop Soup reminds me of Sunday evenings at our vacation rental on Via Veneto. My husband, Stephen, and I loved to have a big Roman lunch every Sunday afternoon at one of our many beloved trattoria’s, just a stone’s throw from our flat in the center of Rome. After such a large pranzo, lunch, we just needed a little something and a nice glass of wine. I would alternate between Pastina, tiny star-shaped pasta cooked in broth, and this comforting soup, both are so quick and easy to prepare, and so satisfying. I like to make this traditional soup with chicken brodo, broth, but any brodo is delicious. Add spinach for added nutrients and a splash of color. Serve with a robust glass of Madrevite C’OSA Gamay from Umbria. Perfection!


To make this vegan-friendly, omit the eggs and substitute the Parmesan cheese with vegan cheese. I use Violife Plant-Based Parmesan cheese.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


6 cups Broth

3 Eggs

Splash of White Wine

1/2 cup Parmesan, grated

Pinch of Sea Salt

Fresh Cracked Black Pepper


Bring the broth to a boil in a large pot. In the meantime, beat the eggs, cheese, splash of white wine, sea salt, and pepper in a bowl. Slowly pour the egg mixture into the broth, continually stirring to break up the eggs. Serve immediately.

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$77.00 750 ml

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