All Recipes

Stracciatella Soup

Chef/owner Roy Huntrods,
Spuntino Café

Tuck into a soothing and fragrant bowl of egg drop soup.

2 cups chicken broth
2 eggs
2 oz Parmigiano-Reggiano cheese, grated


  1. In a small saucepan, bring chicken broth to a boil.
  2. In a separate bowl, whisk together egg and cheese.
  3. Pour egg and cheese into broth, stirring constantly until soup returns to a boil.
  4. Cook for an additional 1 minute. Remove from heat.

Yield 2 servings