Best Stracciatella alla Romana- Italian Egg Drop Soup

Stracciatella alla Romana is a delicate Italian egg drop soup that is very popular in and around Rome, Italy. It’s very easy to make and is perfect when you’re in the mood for a soothing and comforting soup!

stracciatella alla Romana

Unfortunately, there’s no tradition of serving fortune cookies with this Italian soup, but that’s okay – I’ll share some serving ideas later in the post.

About Stracciatella alla Romana Soup

Stracciatella alla Romana soup is a delicate soup that consists of chicken broth, eggs, and cheese. You can add additional ingredients which I’ll explain further in the post. But those are the three key ingredients. 

It’s very similar to Chinese egg drop soup, but slightly different. And no, it doesn’t taste Chinese! The egg turns into short little strands. Maybe it’s me, but I can never get the super long ones that the Chinese restaurants do. For this soup, we want the little shreds of egg. 

I also use semolina in this recipe, just a Tablespoon, but it helps add a bit of thickness to the soup which is almost unnoticeable. But I like it with the semolina because the soup is so brothy anyway. You can omit it if you don’t have any on hand.

What is Stracciatella Soup?

italian stracciatella soup in bowl

I hope you’re reading this section because it’s very interesting what I’m about to explain. 

First, this Italian word is pronounced, “strach-ee-ah-tell-ah” with the emphasis on the “tella”. 

Stracciatella means little rags, and alla Romano means Roman-style. So when put all together it means, little rags Roman-style soup, where the little rags are referring to the shredded eggs. 

This Roman soup is known by different names such as rag soup, Roman egg drop soup, or Italian egg drop soup.

But the term stracciatella isn’t limited to soups. Since it means little rags, literally any type of food that resembles little shreds can be called stracciatella. That’s why there’s also stracciatella cheese and even stracciatella gelato! 

Equipment Needed

This recipe for stracciatella soup is so simple, all you need are the following pieces of kitchen equipment.


I like to use stainless steel saucepans in my cooking. This set comes with lids and handles that are oven safe too.

Wooden Spoon

A wooden spoon isn’t a necessity but it does come in handy with different recipes. This set is nicer than the one I have as it is made of Acacia wood which is more durable.

Ingredients for Stracciatella Soup

Ingredients for Stracciatella Soup

Actual ingredient measurements for this Italian stracciatella soup are found in the recipe card at the bottom of this post.

Chicken broth. You can use homemade chicken broth, but to save time I’d recommend finding a good quality organic broth. See my tips below for how to choose the right broth.

Eggs. These are beaten and drizzled into the soup. Don’t be shy, it’s very easy to do!

Semolina flour. This will help thicken the soup just a little bit. Add more or less to taste.

Grated Parmesan Cheese. You can also use Romano cheese which has a slightly more pungent and bold flavor.

Fresh Parsley. This is optional, but makes a nice topping when served.

Black pepper (optional).

Ingredient tips

When choosing a store bought broth, look at the ingredients because the wrong broth can ruin this soup. Different brands use different herbs, often adding stronger herbs such as rosemary, thyme and marjoram. These are not suitable for this delicate Roman egg drop soup. 

Look for a quality broth that has your standard flavors of onions, carrots, celery, and parsley. 

You can also use homemade chicken stock, but remove any large pieces of the vegetables since this is supposed to be delicate, not chunky. 

PRO TIP: Use 1 egg for every 2 cups of broth. This is the ratio for this soup recipe.  And a serving size is considered 8 oz. (one cup).

Step by Step Instructions

Making this Italian egg drop soup recipe is simple and easy. Follow these steps and you’ll be all set!

Step 1. In a small or medium bowl, beat the two eggs thoroughly.

beaten eggs with fork

Step 2. Add in the semolina, cheese, and ¼ cup of the broth. Beat again until it’s all mixed together evenly. I just use a fork for this.

Step 3. In a medium saucepan bring the rest of the chicken broth to a boil, then reduce it to a high simmer. The chicken broth needs to be very hot, but not a rolling boil since we need to gently add the eggs. 

Step 4. Slowly add the egg mixture in one slow consistent pour or stream, while moving a wooden spoon back and forth slowly in the broth. This helps the egg not to cook in a single lump, yet keeps the eggs intact – creating the little rags. 

wooden spoon with egg soup

Step 5. When done, let the stracciatella soup simmer on low, just under a gentle boil for only 1 minute and no longer. 

Step 6. Serve while the soup is very hot, and top with a dash of black pepper, additional grated cheese, and some freshly chopped parsley. These toppings are optional. 

italian stracciatella soup in bowl

Recipe Substitutions & Variations

Stracciatella alla Romana is actually pretty flexible, allowing you to adjust quantities and ingredients according to your tastes. Here are some suggestions. 

  • Add pastina, small pasta shapes such as acini di pepe which I use in my Italian pastina soup. Although orzo or little stars (stelline) can work too. The point is to use delicate pasta shapes. 
  • Add in a squeeze of lemon juice or grated lemon zest to brighten up the soup. 
  • Add some chopped greens such as spinach or swiss chard. You’ll need to cook these first before adding the egg. 
  • Instead of using chicken broth, try other types such as bone broth, vegetable broth or beef broth. 

Preparation, Storage and Reheating Tips

Don’t let your soup go to waste. Here are some tips for how to properly store your Italian egg drop soup. 

How to Store

Store the soup in the fridge for up to 3 days in an airtight container. You can also freeze the soup for up to 6 months in the freezer. Frankly, the soup is so easy to make it would actually take longer to thaw and reheat than to just make it when you’re in the mood for it.

How to reheat stracciatella soup

Reheating this soup couldn’t be easier. Simply pour the soup into a saucepan and reheat over low heat. This soup is best served very hot, but there is no need to bring it to a boil. 

What to Serve with Italian Stracciatella Soup

authentic italian bread th

Forget the eggrolls, this Italian soup goes great with fresh authentic homemade Italian bread that can be dipped! 

No fried rice here, let’s serve this soup with some Italian risotto with orzo.

Italian fried chicken cutlets recipe social

Chicken is always a winner, so try serving this lovely soup with some Italian chicken cutlets!

Similar Soup Recipes You May Enjoy

If you enjoy this type of Italian soup, then here are some other soup recipes you may also want to try.

homemade italian wedding soup

Another brothy soup you might enjoy is my easy Italian wedding soup recipe that uses tiny meatballs in the broth.

winter minestrone soup

If you’re looking for a soup that doesn’t use broth or pasta, but that is full of Italian flavors, you must try my simple Italian winter minestrone soup.

Ciao Friend! I’d like to you my FREE mini-digital cookbook featuring 5 Easy Italian Soups! Plus, you’ll receive easy and delicious Italian recipes every week.

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I hope you’ve enjoyed this recipe for Stracciatella alla Romana soup, aka Italian egg drop soup! Let me know in the comments below how it turned out and if you made any changes to make it your own. I love to hear from readers like you! 

stracciatella soup th

Stracciatella alla Romana (Italian Egg Drop Soup)

Enjoy this delicate Italian egg drop soup when you want a soothing and comforting homemade soup that's easy and quick. Sorry, no fortune cookies! 😊
5 from 1 vote
Print Rate
Course: Soup
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 83kcal



  • 2 large eggs
  • 1 Tbsp semolina flour
  • 4 Tbsp Parmesan cheese or Romano
  • 4 cups chicken broth 1/4 cup is used in egg mixture first
  • dash black pepper optional for topping
  • fresh parsley optional for topping


  • In a small mixing bowl, beat the two eggs thoroughly with a fork or whisk.
    2 large eggs
  • Add in the semolina flour, cheese and a 1/4 cup of the chicken broth. Mix well.
    1 Tbsp semolina flour, 4 Tbsp Parmesan cheese
  • In a medium sauce pan over medium high heat, bring the remaining 3 3/4 chicken broth to a boil, then immediately reduce to medium-low to achieve a strong hot simmer.
    4 cups (946.35 ml) chicken broth
  • Slowly pour the egg mixture into the soup in a steady stream while slowly stirring the soup back and forth with the spoon.
  • When the egg is all added, let the soup simmer for 1 minute.
  • Serve hot in bowls and top with optional black pepper, parsley and additional cheese if desired.
    dash black pepper, fresh parsley


*Nutritional data is an estimate based on API calculations. 
  • Use a broth that resembles a chicken soup flavor. Avoid heavy herbs such as rosemary, thyme, etc. 
  • This soup is meant to be brothy. The semolina flour will not turn it into a thick soup at all. You can omit this if you want. 
  • For extra heat, add some cayenne pepper or red pepper flakes. 


Calories: 83kcal | Carbohydrates: 4g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 987mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 179IU | Calcium: 83mg | Iron: 1mg

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