Low Carb Keto Italian Stracciatella Egg Drop Soup

5 from 1 vote

Low Carb Keto Italian Stracciatella Egg Drop Soup

This classic Roman-style soup features delicate egg ribbons cooked gently in broth with Parmesan, lemon, and plenty of escarole for body and color. It’s traditionally served as a light first course, especially for holiday meals. It can easily be turned into a satisfying entrée with the addition of chicken.

Prep Time 10

Cook Time 10

Servings servings

Calories 88kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

8 cups chicken bone broth
2 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper
4 large eggs
1/2 cup grated Parmesan Reggiano cheese or just Parmesan
1 tbsp lemon juice and zest
4 cups escarole or spinach or kale

Instructions

Bring the chicken broth and garlic to a gentle simmer in a large pot over medium heat.
In a medium bowl, whisk together the eggs, grated Parmesan cheese, lemon zest, black pepper, and a pinch of salt. This is your egg mixture.
Reduce the heat slightly so the broth is hot but not boiling.
Slowly drizzle the egg mixture into the hot broth while stirring gently in a circular motion. The eggs will immediately cook into delicate strands.
Add the chopped escarole and allow it to wilt for 1–2 minutes.
Remove from heat and stir in lemon juice to taste. Taste and adjust seasoning if needed.
Store leftovers in an airtight container in the refrigerator for up to two days.

Notes

1 g net carbs per cup

You can make a single serving quick egg drop soup, check out my video here on Instagram.

Midlife Macros™ Approved

If you’d like to make this a more hearty soup or main dish, simply add:

2–3 cups cooked shredded chicken
Or serve with a piece of keto bread or savory biscotti

This turns it into a satisfying high-protein meal while keeping the Italian flavors intact.

Nutrition