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Stracciatella With Spinach (Egg Drop Soup)

Stracciatella With Spinach (Egg Drop Soup) 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Mar 21, 2017

So named for the shredded/strand effect the cheese-egg mixture makes when it is stirred into the spinach-filled broth, this Italian soup makes a light and effortless meal. If the swirling strand effect doesn't work for you the first time, not to worry. The soup won't look quite as nice, but it will taste just as good.

Serve with warm crusty bread.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • About 8 ounces (4 cups packed) fresh spinach
  • 2 large eggs
  • 6 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • Freshly cracked black pepper
  • 4 cups no-salt-added vegetable broth (may substitute chicken broth)
  • Kosher salt (optional)


Stack and roll the spinach, then cut crosswise into thin ribbons (chiffonade).

Crack the eggs into a medium bowl, then use a fork to gently break up the yolks; do not whisk so vigorously that they become frothy. Gently stir in the cheese, then season lightly with pepper.

Bring the broth to barely a boil in a medium saucepan over medium heat, then reduce the heat to low. Add the spinach and cook for about a minute, or until it has wilted. Remove from the heat and let it sit for a few minutes.

Gradually pour in the egg mixture in a thin stream from about 8 inches above the saucepan, stirring with a wooden spoon in one direction, until the eggs turn into ribbons. If you introduce the mixture too quickly or stir too vigorously, the eggs will turn into rubbery clumps. Also, if the broth is too hot, the egg mixture will diffuse into the liquid. (And if this doesn't work for you, it's okay; the soup will taste just as good.)

Taste and add salt and/or more pepper, as needed. Ladle into individual warmed bowls. Garnish with a bit more cheese and serve right away.

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Recipe Source

"My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen, With Dozens of Variations," by Patricia Wells (William Morrow, 2017).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 110

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 3g 15%

Cholesterol: 100mg 33%

Sodium: 260mg 11%

Total Carbohydrates: 7g 2%

Dietary Fiber: 1g 4%

Sugar: 5g

Protein: 9g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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