AgeRight Blog

Soups & Sandwiches

Stracciatella (Egg Drop Soup)


  • 4 CUPS Chicken Broth
  • 1 large Egg
  • 4 TSP finely grated, lightly packed Parmesan cheese
  • 1 TBSP Panko Breadcrumbs
  • Pinch of Black Pepper
  • A handful of Spinach leaves, cut into 1/2-inch ribbons (can also use Chard, Arugula, Sorrel, or any tender green)


  1. Place broth in a 2-quart saucepan and bring to a simmer.
  2. In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs, and black pepper.
  3. Once the broth is simmering, stir in the cut spinach.
  4. Pour/scrape the cheese egg mixture, stir the egg mixture into the soup. Make sure the spoon is in motion when pouring the egg mixture into the soup.
  5. Cook at a gentle simmer for another minute.

Taste the soup and add more salt and pepper if you wish. Serve immediately.

Save your leftovers for another day.

Yield: 2-3 servings

Preparation Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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