Cheese Eggs Europe Italian Soup Vegetables Vegetarian

Egg Drop and Zucchini Soup (Stracciatella alle Zucchine)

Egg Drop and Zuccini Soup
Written by lucywg

Egg Drop and Zucchini Soup (Stracciatella alle Zucchine) is a wonderful soup with an amazing colour and flavour. A Zucchini (courgette) colour provides a warming and welcoming spin. Also this soup has a beaten egg dropped in at the last moment adding an additional burst of flavour. This is a lovely healthy dish being only 184Kcal. However, if you use vegetable stock instead of chicken and beef stock then you have a beautiful vegetarian soup.

Egg Drop and Zuccini Soup

Egg Drop and Zucchini Soup (Stracciatella alle Zucchine)

A lovely thick warming soup full of flavour and silkiness.
4.56 from 59 votes
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Course: Soup, Starter
Cuisine: Italian
Keyword: Cheese, Herbs, Soup, Stock, Vegetables
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 184kcal



  • Heat the oil in a large heavy soup pot over moderate heat.
  • Sauté the onion and zucchini until lightly browned, about 15 minutes.
  • Add the stocks and water and bring to a boil.
  • Reduce the heat and simmer covered for 20 minutes.
  • Stir the remaining ingredients together in a small bowl.
  • Immediately before serving, slowly pour the egg mixture into the simmering broth while stirring. Serve immediately.


A vibrant colour and flavour to a classic soup starter.


Sodium: 810mg | Sugar: 3g | Fiber: 2g | Potassium: 433mg | Cholesterol: 88mg | Calories: 184kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 12g | Protein: 13g | Carbohydrates: 7g