• Jaclyn Casiero

Cozy Stracciatella Soup

Egg lovers, if you're looking to break out of your shell and try something new, here is a cozy egg drop soup recipe from Jaclyn Caisero, RHN This easy recipe calls for Conestoga Farms Free Run Omega-3 Eggs which are creamy and dreamy and are found at your local grocery store. When you choose Conestoga eggs for your meals, your getting wholesome, nutrient dense eggs, plus you are supporting local egg farmers and their families. This Stracciatella Soup recipe is nourishing and made from Free Run Omega-3 Eggs, homemade soup stock, aromatic grated parmesan cheese and freshly picked parsley from the garden. It's time to get cracking and make this warm hearted soup. It’s absolutely egg-static!

Yield: 3-4

Prep Time: 15 minutes

Total Time: 30 minutes


6 cups reduced-sodium chicken broth

4 Conestoga Farms eggs

2 tablespoons freshly grated Parmesan

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper


Bring the broth to a boil in a large saucepan over medium-high heat.

In a bowl, whisk the eggs, cheese, and parsley to blend.

Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.

Then season the soup, to taste, with salt and pepper.

Ladle the soup into bowls and serve.

Note: Soup can be stored for up to 2 days and make egg-cellent leftovers.

It’s all about supporting local farmers! Conestaoga farmers are proud members of the Egg Farmers of Ontario and the Egg Farmers of Canada. Conestoga Farm eggs are certified local by Foodland Ontario. Look for the Foodland Ontario logo on your carton to know that you’re supporting local Ontario egg farmers. For more information visit, or check out #ConestogaFarms on instagram.

Follow Jaclyn Casiero, RHN from @jaclyncasiero.nutrition or for more recipes.