Soups and stews · Italian · 30 min
Roman Egg Drop Soup (Stracciatella) with Olive, Tomato & Avocado Salad
- 30 min
- 2–6 servings
- 580 kcal / serving
A light, silky egg drop soup paired with a fresh olive-tomato-avocado salad. The greens wilt gently into a flavorful broth, while the tapenade adds brightness; this makes a satisfying weeknight pairing.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (5 oz) pkgbaby spinach
- 32 fl ozchicken or vegetable broth
- 4eggs
- ½ small pkgfresh basil
- ⅛ cupKalamata olives, pitted
- ½lemon
- 2 ozParmesan cheese
- 4sun-dried tomatoes, oil-packed
- 2tomatoes
- avocados
- lemons
From the pantry: black pepper, extra virgin olive oil, nutmeg, ground, red wine vinegar, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 (5 oz) pkgbaby spinach
- ½ small pkgfresh basil
- ½lemon
- 2tomatoes
- avocados
- lemons
Dairy, eggs & chilled
- 4eggs
- 2 ozParmesan cheese
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
Sauces, oils & condiments
- ⅛ cupKalamata olives, pitted
- 4sun-dried tomatoes, oil-packed
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| eggs | 4 | 8 | 12 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| Kalamata olives, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| sun-dried tomatoes, oil-packed | 4 | 8 | 12 |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the produce, then prep the olives and sun-dried tomatoes by mincing them and mixing with oil, vinegar, salt, and pepper in a small bowl to form a quick tapenade.
- Pour the broth into a medium saucepan, add the spices, and bring to a boil over medium heat. Reduce to a simmer once it boils.
- Rinse basil leaves, roll them loosely, and slice into thin ribbons. Place in a medium bowl.
- finely grate the Parmesan and add most of it to the bowl with the basil, keeping a small handful aside for finishing. Squeeze the lemon into the bowl as well.
- Beat the eggs and whisk them into the bowl with the basil and Parmesan until well combined; set aside.
- Roughly chop the spinach to a more manageable size.
- Drop spinach into the simmering broth in small handfuls, letting each addition wilt before adding the next.
- With a gentle motion, pour the egg mixture into the simmering broth while stirring to create delicate ribbons. Cook until the eggs are set, about 2–3 minutes; cover and remove from heat.
- Halve and pit the avocado, then scoop the flesh from the skin and thinly slice. Slice the tomatoes.
Two tips
- Prep the tapenade ahead and store in the fridge for a quick finish later.
- Swap the basil in the salad with fresh parsley if you prefer a different herbal note.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 37 g
- Carbs
- 27 g
- Fat
- 40 g
- Fiber
- 10 g
- Sodium
- 505 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.