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Parmesan stracciatella soup recipe


A rain storm is battering California. What to feed your wind-and-rain-whipped loved ones? An Italian American friend recently gave me his grandmother's recipe for Stracciatella soup. The name means "little rags," and the traces of egg and flour dancing across the hot, Parmesan-rich broth make this Roman delight an easy but filling treat. If you make this soup, Parmesan lovers will look forward to the rainy days.

Stracciatella Soup Recipe


  • 1 quart chicken broth
  • 2 large eggs
  • 1/8 teaspoon sea salt
  • 1 and 1/2 teaspoons semolina flour
  • 2 -3 tablespoons Parmesan Cheese, grated
  • 1 dash of pepper   
  • optional-1 dash of dried, California basil
  • Yields-4 servings


In a bowl, combine eggs, salt, pepper, semolina,  and Parmesan cheese.  Add three tablespoons of cool broth. Beat mixture with a fork for five minutes. Put the remaining chicken broth in a soup pot. Bring it to a boil. Reduce the heat. Add the egg and cheese mixture slowly, stirring constantly. Turn down the heat to a simmer. Continue stirring while the soup simmers for five minutes. Serve hot.  Enjoy the warmth and caring of a family's favorite soup.

For another warm and delicious soup recipe, try my French onion soup variation: