A light and comforting Italian soup made with rich chicken broth, softly cooked eggs, Parmesan cheese, and a hint of nutmeg. Simple, satisfying, and ready in minutes!
Servings & Timing
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Dietary Tags: Low-Carb, High-Protein, Gluten-Free
📝 Ingredients
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4 cups chicken broth
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3 large eggs
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¼ cup grated Parmigiano-Reggiano cheese
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⅛ tsp grated nutmeg
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Salt and pepper to taste
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1 tsp lemon zest (optional)
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Fresh parsley, chopped (optional, for garnish)
🔪 Instructions
Step 1: Heat the Broth
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In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
Step 2: Prepare the Egg Mixture
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In a small bowl, whisk together the eggs, Parmesan cheese, nutmeg, salt, pepper, and lemon zest (if using).
Step 3: Cook the Eggs
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Reduce the broth to low heat.
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Slowly pour the egg mixture into the broth in a thin stream while stirring the soup gently in a circular motion.
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The eggs will form delicate ribbons as they cook.
Step 4: Finish & Serve
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Taste and adjust seasoning with salt and pepper.
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Ladle into bowls and garnish with fresh parsley if desired.
💡 Notes & Tips
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Egg ribbons tip: Stir continuously while pouring the egg mixture for even, silky ribbons.
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Cheese swap: Pecorino Romano can be used for a sharper flavor.
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Broth tip: Use homemade or high-quality store-bought broth for best results.
📸 Step-by-Step Guide
(Suggested photos: whisking eggs and cheese → simmering broth → pouring egg mixture into broth → finished soup in bowl with parsley)
Pro Tip: Serve with a slice of crusty bread or a light green salad for a complete meal.
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Eggs & Parmesan: Provide protein and rich umami flavor.
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Nutmeg & lemon zest: Brighten and enhance the delicate broth.
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Parsley: Adds a fresh, herbal finish.
Substitutions:
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For a dairy-free version, omit the cheese or use a dairy-free Parmesan alternative.
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Low-sodium broth can help control salt levels.
🎨 Flavor Variations & Serving Ideas
Flavor Add-Ins:
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Add a handful of fresh spinach or baby kale to the broth before adding eggs.
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Stir in a pinch of red pepper flakes for gentle heat.
Serving Suggestions:
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Pair with garlic bread or crostini.
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Serve as a light starter before pasta or a main course.
🧊 Storage & Make-Ahead
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheating: Warm gently on the stove. Stir lightly to avoid breaking the egg ribbons.
🔎 Nutrition & W-W Points (per serving estimate)**
Calories: ~90 kcal | Protein: ~8g | Carbs: ~1g | Fat: ~5g
W-W Points (per serving):
➡️ 2 Points
Lightened version (using reduced-fat Parmesan or less cheese):
➡️ 1 Point
W-W Points will vary slightly depending on broth brand and cheese type. For best accuracy, enter your specific ingredients into the W-W app.
Allergens: Egg, Milk (cheese)
❓ Frequently Asked Questions
Q: Can I use vegetable broth instead of chicken?
A: Yes—vegetable broth works well for a vegetarian version.
Q: Can I add pasta or rice?
A: You can, but it will increase the points. Consider adding cooked orzo or rice for a heartier soup.
Q: Can I make this ahead?
A: This soup is best enjoyed fresh, but it can be gently reheated the next day.
📝 The Story Behind the Recipe
Stracciatella is a Roman comfort food classic. I first tried it at a small trattoria in Rome where it was served as a first course before a rich pasta dish. Its simplicity and warmth make it one of my favorite quick soups for cool nights or when I want something light but satisfying!
🗨️ Let’s Chat!
Did you try this Stracciatella recipe? Did you add any extra veggies or spice? Drop a comment or tag me—I’d love to see your version!