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Italian Egg Drop Soup

Straciatella is traditional Italian egg drop soup made with just eggs, chicken stock and herbs, I have added some macaroni pasta and fresh green peas in it to make it a complete meal soup for lunch or dinner. This soup is very filling and satisfying, About 200 calories per serving, this soup is a perfect winner meal for everyone looking to keep calories under control yet enjoying a delicious meal.
Pairing Ideas:

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Total Time Prep Time Cook Time Serves 2



  • 1. Combine chicken stock, water, pasta and green peas in a heavy bottom non-reactive pan or Dutch oven, cover and bring to a rolling boil over high heat. Uncover and boil for half as long as directed by the pasta package cooking directions about 3 to 4 minutes.
  • 2. Now add scallion whites and cook for about 1 minute. Crack eggs in a separate bowl, whisk till egg yolks are well blended with egg whites. Reduce heat to low, while stirring the soup constantly, slowly add eggs and then cook for 2 minutes or till cooked egg appears on surface of soup like feathery strands.
  • Step for Recipe - Straciatella
    3. Season with salt (taste the soup if it needs salt ) and pepper. Stir in the scallion greens, parsley and lemon juice. Ladle into 2 bowls and serve hot. Enjoy!!!
Savita's Notes:
You can replace semolina paste with whole wheat pasta and replace chicken broth with vegetable broth to it make even more light and healthy.

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4 comment(s)

  1. beautiful serving bowl!!! from where did you get it?

    Thanks Kelley. This bowl is my favorite & I guess I bought it from
  2. I tried you egg drop soup recipe yesterday, it came out excellent. I just replaced sweet peas with a can of red kidney beans. so flavorful and filling. thanks.
  3. I love egg drop soups, have to try your recipe too. Also never knew egg drop soup is also called Straciatella, interesting.