Recipes // Soups // Roman Egg Drop Soup

Roman Egg Drop Soup


By Chef Lidia Bastianich


  • 8 Cups of defatted homemade chicken stock
  • 1 1/4 teaspoons of kosher salt, divided
  • 4 cups packed spinach leaves, shredded (or baby spinach leaves)
  • 4 large eggs
  • 1/3 cup Grana Padano or Parmigiano-Reggiano, greated, plus more for serving
  • Freshly Ground Black Pepper


  1. In a medium pot, bring the stock to a simmer with 1 teaspoon salt. Once the stock is simmering, add spinach until tender, about 3 minutes.
  2. Meanwhile, in a medium bowl, whisk together the eggs, grated cheese, the remaining 1/4 teaspoon, salt, and some freshly ground black pepper to taste.
  3. Once the spinach is tender add about 1/3 of the egg mixture to the soup, while continuously whisking, to make shreds of eggs. Add the remaining eggs in 2 more batches, letting the soup return to a boil between additions. Once all of the eggs have been added, bring soup to a final boil and use the whisk to break up any large clusters of eggs. Serve soup with additional grated cheese.

KIDS CAN: Wash and shred spinach (baby spinach doesn't need tp be shredded, just washed) and break and whisk eggs with the grated cheese)

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