Italian Egg Drop Soup
Posted On: Aug, 5 | Author: Savita
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.
Total Time: Prep Time: Cook Time: Cuisine: Italian (Soup)
- 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.
- 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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Kelleybeautiful serving bowl!!! from where did you get it?
SavitaThanks Kelley. This bowl is my favorite & I guess I bought it from target.com
BrienI 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.
DebbieI love egg drop soups, have to try your recipe too. Also never knew egg drop soup is also called Straciatella, interesting.