The Italian name for this soup, stracciatella, is derived from the fact that the eggs take on the appearance of straccetti , or little rags.

Roman Egg-Drop Soup Roman Egg-Drop Soup
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or _straccetti,_; hence the Italian name for this dish: Straciatella.
Yield: serves 8


  • 8 cups chicken stock
  • 2 eggs
  • 12 cup grated parmigiano-reggiano
  • 2 tbsp. chopped fresh flat-leaf parsley (optional)
  • Fresh lemon juice
  • Salt and freshly ground black pepper


  1. Bring stock to a boil over medium-high heat, then reduce heat to medium-low and simmer.
  2. Beat eggs in a mixing bowl and add parmigiano-reggiano (and, if desired, parsley).
  3. Slowly pour egg mixture into stock, stirring with a whisk. The faster you stir, the finer the pieces of egg. Season to taste with lemon juice and salt and pepper.