Italian Stracciatella Soup

A comforting classic Italian egg drop soup made with savory broth and whisked eggs that form delicate, shredded ribbons as they cook. Quick and nourishing, served warm with a drizzle of olive oil and crusty toasted bread.

Ingredients

• 2 large eggs
• 500ml vegetable or chicken broth
• 1 tsp extra virgin olive oil (optional)
• Toasted bread for serving

Directions

1. In a small bowl, beat the eggs thoroughly with a whisk or fork.
2. Bring the broth to a rolling boil in a small saucepan over medium-high heat.
3. Slowly pour the beaten eggs into the boiling broth while keeping the saucepan on the stovetop.
4. Whisk constantly with a wire whip until the eggs coagulate into small, delicate shreds.
5. Ladle the soup into a bowl and drizzle with olive oil if desired.
6. Serve hot alongside crusty toasted bread.