Stracciatella Recipe

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Pair this Italian soup with a fresh Caesar salad and crispy, homemade croutons.


  • 1⁄4 cup extra virgin olive oil
  • About 1⁄2 the minced garlic (prepped Saturday)
  • 2 tablespoons flour
  • 8 cups Homemade Chicken Stock
  • 4 eggs
  • 1⁄2 cup grated Parmesan
  • Sea salt and freshly ground black pepper, to taste


  • Heat oil over medium in a heavy-bottomed pot. Add garlic; sauté 2 minutes.
  • Whisk in flour and stir frequently until you smell a faintly nutty scent.
  • Whisk in stock and bring to a boil.
  • In a bowl, beat eggs with Parmesan. Slowly add eggs to boiling stock to form strands of cooked egg. Remove from heat as soon as all eggs have been added.
  • Season with salt and pepper, and serve. Find more recipes and tips for successful meal planning in Cook Once, Eat All Week.

This Roman specialty is perfect with a crisp Caesar salad. Croutons are wonderful tossed into the soup, as well.

Planning Note: When served with a salad, this soup makes a nice light meal. On its own, it’s a lovely appetizer.

Stracciatella Recipe

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