Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Low-Carb Italian Stracciatella Soup

4.7 stars, average of 149 ratings

This post may contain affiliate links, see our disclaimer.

Low-Carb Italian Stracciatella SoupPin itFollow us 148.4k

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.

Hands-on Overall

Serving size about 1 3/4 cups/ 400 ml

Allergy information for Low-Carb Italian Stracciatella Soup

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 1 3/4 cups/ 400 ml)

Net carbs0.5 grams
Protein12.2 grams
Fat10.9 grams
Calories151 kcal
Calories from carbs 1%, protein 33%, fat 66%
Total carbs0.7 gramsFiber0.2 gramsSugars0.2 gramsSaturated fat5.2 gramsSodium443 mg(19% RDA)Magnesium21 mg(5% RDA)Potassium432 mg(22% EMR)

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


  1. Chop the herbs and prepare all the ingredients.
    Low-Carb Italian Stracciatella Soup
  2. Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.
    Low-Carb Italian Stracciatella Soup
  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.
    Low-Carb Italian Stracciatella Soup
  5. Turn off the heat and allow the soup to sit for a minute before serving.
    Low-Carb Italian Stracciatella Soup
  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.
    Low-Carb Italian Stracciatella Soup
  7. This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.
    Low-Carb Italian Stracciatella Soup

Ingredient nutritional breakdown (per serving, about 1 3/4 cups/ 400 ml)

Net carbsProteinFatCalories
Chicken stock (broth), chicken only, homemade
0 g7.2 g7.2 g94 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Parmesan cheese
0.2 g1.8 g1.3 g20 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Total per serving, about 1 3/4 cups/ 400 ml
0.5 g12.2 g10.9 g151 kcal

Low-Carb Italian Stracciatella SoupPin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Dearna Bond
Creator of

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (2)

My family really enjoyed this soup.  We are all feeling a bit under the weather, and it was really comforting.  I messed up the texture (maybe I used to much cheese), but it was still very tasty.  I served it with Jo’s cauliflower streaks.  Really nice combination.

Thank you Krissie! I swear by this egg drop soup in winter - it's so good and filling 😊