Low-Carb Italian Stracciatella Soup

This Italian-style egg drop soup is one of those super simple ones which requires only a few ingredients, and a few minutes to pull together, but results in a delicious soup packed full of flavour.

My Nonna used to make this for a light lunch, sometimes with shredded chicken if we were really hungry. The idea behind the soup is simple — you heat a large pot of stock or broth (traditionally chicken is used, however you could also use vegetable if you prefer), mix together some grated Parmesan cheese and eggs, and then slowly stir it into the hot stock. The eggy mixture quickly cooks, creating little ‘shreds’ — the word stracciatella translates to ‘little shreds.

Step-by-step

1. Chop the herbs and prepare all the ingredients.

   

2. Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.

   

3. Bring the stock and cinnamon to a simmering boil (not a rolling boil, you want a slower boil).

4. Once simmering, pour the egg mixture into the pot while stirring in a circular motion.

   

5. Turn off the heat and allow the soup to sit for a minute before serving.

   

6. Add salt and pepper to taste if required. Optionally, you can serve each bowl with an additional one tablespoon of each fresh parsley and grated Parmesan.

   

7. This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.

   

Recipe

Low-Carb Italian Stracciatella Soup

★★★★★4.7 (161 ratings)

This healthy Italian-style soup will warm you up on a chilly day. It's the easiest low-carb soup ready in ...

Hands on

10m

Overall

10m

Servings

4

0.5 g

Net carbs

12.2 g

Protein

10.9 g

Fat

151

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 6 cups chicken stock or vegetable stock (about 1.4 L)
• ¹/₈ tsp ground cinnamon
• 2 large eggs
• 4 tbsp grated Parmesan cheese or other Italian hard cheese (20 g/ 0.7 oz)
• 2 tbsp chopped flat leaf parsley
• sea salt and ground black pepper, to taste
• Optional: extra parsley and Parmesan cheese to serve

Instructions

1. Chop the herbs and prepare all the ingredients.

2. Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.

3. Bring the stock and cinnamon to a simmering boil (not a rolling boil, you want a slower boil).

4. Once simmering, pour the egg mixture into the pot while stirring in a circular motion.

5. Turn off the heat and allow the soup to sit for a minute before serving.

6. Add salt and pepper to taste if required. Optionally, you can serve each bowl with an additional one tablespoon of each fresh parsley and grated Parmesan.

7. This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.

Nutrition per serving, about 1 ¾ cups/ 400 ml

Carbs 1%Protein 33%Fat 66% of calories

Net carbs

0.5 g

Total carbs

0.7 g

Fiber

0.2 g

Sugars

0.2 g

Protein

12.2 g

Fat

10.9 g

Saturated fat

5.2 g

Calories

151 kcal

Sodium

443 mg · 19.3% RDA

Magnesium

21 mg · 5.27% RDA

Potassium

432 mg · 21.6% EMR

Nutrition by ingredient

Per about 1 3/4 cups/ 400 ml	Net carbs	Protein	Fat	kcal
Chicken stock (broth), chicken only, homemade	0 g	7.2 g	7.2 g	94
Cinnamon, spices	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Parmesan cheese	0.2 g	1.8 g	1.3 g	20
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Total	0.5 g	12.2 g	10.9 g	151

Serving size about 1 3/4 cups/ 400 ml

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian