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Italian Egg-Drop Soup

March/April 2010

Your rating: None Average: 3.9 (115 votes)

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.



READER'S COMMENT:
"EXCELLENT quick dinner soup!! I added some chopped kale and swiss chard as that is what I had on hand and I also added a whole can of chick peas and 4 minced garlic cloves (I LOVE garlic), Served it with rustic whole wheat bread and wine...
Italian Egg-Drop Soup

30 Reviews for Italian Egg-Drop Soup

06/22/2010
Anonymous

Very good and easy to make. Next time I might use spinach because the arugula was a bit bitter. Also I added more chicken broth to mine (just a personal opinion..I like more soup w/less filling!) I will definitely be making this again.

Comments
03/25/2010
Anonymous

I also made this with spinach because I wasn't ready to experiment with arugula on my 4 and 6 yr old picky eaters (nothing like making a meal no one will eat). And I used a 14 oz can of chickpeas - it's what I had on hand and didn't even realize the directions only called for 7 oz. Anyways my kids like it and it also got 2 thumbs up from hubby. This recipe is healthy, easy, yummy and is definitely a keeper. Thanks EW for yet another great recipe!

Comments
03/12/2010
Anonymous

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!!

Comments
03/10/2010
Anonymous

Loved this! I was a cheapskate and added a parmesan rind at the beginning, rather than grated parmesan at the end. Worked well, but I did need to add salt. Also used baby arugula instead of arugula and a tiny bit of garlic. I followed cooking instructions to a tee, though, and my egg feathered beautifully and pasta (whole wheat orzo) was perfectly cooked just on time.
A note of caution: I thought it'd be a nice idea to serve this with a salad of arugula and lemon vinaigrette -- but the soup is so delicately flavored the vinaigrette blew it out of the water. Better off serving with mild flavors or letting it be a meal in itself (which it does just fine).

Comments
03/01/2010

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.

Comments (1)

8 comments

 
chilijane wrote 3 years 48 weeks ago

Love this recipe but I tweaked it for my own taste. I also used spinach instead of arugula because that is what I had on hand and I used a full can of garbanzo beans. I also thought this recipe could use more seasoning so I added 1 clove of garlic, a hearty shake of oregano, red pepper flakes, lemon-pepper and garlic powder. And I substituted 1/2 a large yellow onion for the green onion. Finally, I boiled the noodles in a separate pot and seasoned the noodles separately with olive oil, garlic salt, and oregano and then added the noodles to each individual bowl so that the noodles would not get over cooked. The soup turned out perfect and really flavorful.

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