Italian Egg-Drop Soup

Italian Egg-Drop Soup

27 Reviews
From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cups reduced-sodium chicken broth
  • 2 cups water
  • 1⅓ cups whole-wheat medium pasta shells or other small pasta (4 ounces)
  • 1 (7 ounce) can chickpeas, rinsed
  • 1 bunch scallions, sliced, whites and greens divided
  • Pinch of freshly grated nutmeg
  • 3 cups chopped arugula, any tough stems removed
  • 4 large eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: about 1½ cups
  • Per serving: 221 calories; 7 g fat(2 g sat); 3 g fiber; 27 g carbohydrates; 16 g protein; 39 mcg folate; 128 mg cholesterol; 2 g sugars; 618 IU vitamin A; 6 mg vitamin C; 119 mg calcium; 2 mg iron; 235 mg sodium; 437 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ lean protein, ½ medium-fat protein, ½ vegetable

Reviews 27

December 09, 2018
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By: Kevin Johnston
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! =)
August 23, 2018
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By: Char Shirvan
I did make a couple changes, added some sliced carrots and a bit more nutmeg. Lovely light soup!
August 18, 2018
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By: Ann
I added a little splash of Sriracha to my bowl and it added the missing "kick" for me! Delicious!!
March 12, 2018
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I made only one change, plant based chez. This is old world Italian cooking at it's best! When the peasants made this they did not have the luxury of, added ingredients! The cheese was pungent, not a scrape was wasted! After the 'stale' bread was rubbed, the remainder of garlic was added to the pot. The stock was homemade, the beans grown and cooked from scratch. May I make one suggestion, if you are planning to make this, find a store that grates hard cheese in house! When breaking down the barrels/wheels, they cut off the rind, some even, 'gasp', throw it out!! If you do not see the 'pieces' of rind in the case, ask for it. You will be amazed at the difference it makes!!! Please, take this advise from an old, Cheese Monger! I have made this dish many time, will continue to make it!raf
February 23, 2018
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By: David McIntire
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.
February 21, 2018
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By: Jackstng
So tasty and super easy to make. A recipe for success. Everyone in the family liked it which was a big plus. The lemon and arugula really gave it some great flavor.
January 23, 2018
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By: chriley
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!
March 22, 2017
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By: Chris
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.
October 26, 2016
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By: Melinda Odom-Young
I had to use kale,,I couldn't find arugula. I left out lemon because my husband is not a lemon fan. I did add it on the side. It is really fast and easy and I will make it again
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