Italian Egg-Drop Soup

Italian Egg-Drop Soup

21 Reviews
From: EatingWell Soups Special Issue April 2016

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

for serving adjustment
Serving size has been adjusted!
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: 226 calories; 7 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 16 g protein; 57 mcg folate; 128 mg cholesterol; 2 g sugars; 0 g added sugars; 624 IU vitamin A; 7 mg vitamin C; 119 mg calcium; 3 mg iron; 271 mg sodium; 420 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 medium-fat meat

Reviews 21

January 23, 2018
profile image
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
profile image
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
profile image
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
October 04, 2016
profile image
By: Julie
This has become one of my families favorite soups. We have made it so many times I cant even count. As with all soups you have to start with a good stock! We don't add the lemon at the end we garnish each bowl with a little bit to taste so its fresh and not dulled by over cooking. Its absolutely fabulous.
September 11, 2016
profile image
By: Rhonda Murphy
Omit chick peas and i used gnocchi. It was good.
November 22, 2014
profile image
By: Ejiroghene Pearl Mukoro
It was tasteless I used all the ingredients mentioned but I substituted the vegetable for some generic bagged greens. It tasted alright but I had to add extra spice like curry and stock cubes to bring out the flavour. Pros: Very quick and easy to make Cons: Tasteless
January 12, 2014
profile image
By: EatingWell User
Excellent! I added garlic, otherwise perfect!
January 07, 2012
profile image
By: EatingWell User
Quick and delicious! I absolutely LOVE this recipe! I didn't have chickpeas or arugula on hand, so I used spinach and added diced tomatoes instead. I also added some italian spices and garlic powder. Of course, I would add minced garlic if I had any. Fantastic soup!
December 13, 2011
profile image
By: EatingWell User
Good Weeknight Soup I used more nutmeg and probably could have used more pepper but over all it turned out well. My husband loved it. I added the entire can of chickopeas and think next time I'll toss in some garlic or maybe a shallot. Pros: Easy to make Cons: Needs a little more flavor
More Reviews