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.
Total Time: Prep Time: Cook Time:
Serves: 2


  • 1/2 Cup Pasta (semolina small pasta shells like macaroni)
  • 2 Cup Chicken Stock (Low Sodium Stock)
  • 1/2 Cup Green Peas
  • 2 Cup Water
  • 1 Green Onion (1 bunch (also called Scallions) white and green divided and chopped)
  • 2 Egg(s)
  • 1 and 1/2 tbsp Lemon (Juice)
  • 4 tbsp Parsley (fine chopped)
  • Salt and Black Pepper (as per taste)


  • 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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