Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.

  • Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Nutrition Facts

221 calories; protein 15.9g 32% DV; carbohydrates 26.8g 9% DV; dietary fiber 3.5g 14% DV; sugars 1.6g; fat 6.8g 11% DV; saturated fat 2.3g 12% DV; cholesterol 128.3mg 43% DV; vitamin a iu 618IU 12% DV; vitamin c 6.3mg 11% DV; folate 39.5mcg 10% DV; calcium 119.1mg 12% DV; iron 2.5mg 14% DV; magnesium 45mg 16% DV; potassium 436.7mg 12% DV; sodium 234.9mg 9% DV; thiamin 0.1mg 11% DV.

Reviews (27)

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28 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
I did read reviews that the recipe was bland. I made a couple of happy mistakes. The first was cooking the noodles halfway by themselves so I added them to 6 cups of low sodium broth and omitted the extra 2 cups of water this probably enhanced the broth. I did not have nutmeg so I used pumpkin spice but it came out faster than anticipated and I ended up with about 1/2 to 1 tsp of pumpkin spice and this resulted in a delicious broth. I also added 1 clove of finely chopped garlic but really didn't taste it. There was a lot of flavor packed in. My teenage son and husband also really liked this soup. Read More
Rating: 3 stars
Omit chick peas and i used gnocchi. It was good. Read More
Rating: 5 stars
Normally I'm a lurker and don't participate in anything on the internet but this recipe was so good and so easy I had to chime in an say something The whole process took me an hour from buying the ingredients to eating. Just following the directions made a delicious soup that even my dad loved. Good job Eatingwell! =) Read More
Rating: 4 stars
Nice easy and filling soup. I vary some of the ingredients and amounts at times according to what I have around. The first time I made it for Gran-Gran she ate it for breakfast lunch and dinner. Lol. Read More
Rating: 5 stars
I made this with kale (instead of arugula) and added garlic to the soup as well about 3 minced cloves. I didn't get the perfect feathery strands of egg but the flavor was good. I found barilla wheat pasta shells in medium size and added the whole can of chickpeas instead of half. I thought the chickpea texture was a little overpowering to the rest of the dish. Next time I will try it with butter beans instead. Overall a great quick recipe for a week night and it was filling. Pros: Cons: Read More
Rating: 5 stars
I made it to the recipe and used baby arugula. This is one of my favorites soup recipes by far! I know a reviewer said it was bland. I loved that it wasn t drenched in sodium like soups tend to be. I thought I may have to add a tiny bit of salt but it doesn t need it at all. I might add a little cumin next time that s it! Read More
Rating: 5 stars
I made it with baby spinach instead of arugula since I had it on hand and it was really delicious. I aslo used a howl can of chickpeas but I thought the amount was perfect!! Read More
Rating: 1 stars
Little flavor I must have missed something but I thought this soup was very bland. I added salt at the last minute and still very little flavor. Pros: Easy to make Cons: No flavor Read More
Rating: 2 stars
If you like scrambled eggs... The eggs scrambled and it was absolutely disgusting. I had to throw the entire pot out. I put the pot on low and waited and waited before putting the eggs in because I didn't want them to scramble. They feathered nicely at first but then as the soup sat (even with the burner off!) the eggs scrambled and things were gross. I had one bowl of the soup right after cooking and it was just okay. I was really craving egg drop soup and was sorely disappointed. What a waste. Pros: Quick. That's about it. Cons: Eggs scrambled. Read More