If you’ve never tried stracciatella soup, you are missing out. This soup is absolutely delicious and ready in a SNAP.
This always feels to me like the Italian version of egg drop soup. It has different flavors and a different texture, but it has those same beautiful egg strands throughout the broth.
Apparently, I’m on a bit of a soup kick right now. Maybe it’s because you can find soups that are not super heavy in the oppressive heat we’ve got right now. Or maybe I’m just being lazy, and I’ve got some soups that are super easy to throw together.
Take tonight’s soup, for instance. It took me a total of ten minutes to make it, and only about four of those involved actually paid attention to the recipe. The rest of it was getting the wee ones’ plates and cups full of their dinner and setting the table.
This is a recipe I love – and not only because it can be tossed together so quickly. It’s perfect for the days when I don’t have a ton in the fridge but I do have some leftovers that need to be used or tossed. For this one, even if the spinach is getting old and might turn soon (e.g., no more spinach salad for me!), it works just fine in the soup.
How to Make Stracciatella Soup
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Boil the broth.
While you’re waiting for the broth to boil, crack the eggs into a bowl and whisk lightly. Add the cheese, nutmeg, and pepper and mix again.
Once the broth is boiling, add the spinach. Stir and bring back to a boil. Remove from heat and whisk in a circle. While whisking, add the eggs in a stream to create a vortex – this will make long strands of eggs, like in egg drop soup. (I made a smaller version of this recipe with the ingredients not measured so I didn’t have enough broth, which is why my eggs turned out as they did. I was still yummy though!)
Let it cool for a few minutes, and serve. Yum! I had about two cups of this, and I was absolutely full afterward. It’s amazing how something so small and light and easy is so filling.
Stracciatella Soup
Ingredients
- 6 cups chicken broth
- 10 ounces baby spinach chopped
- 3 eggs
- 1/2 cup Parmesan cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg grated
Instructions
- Boil the broth.6 cups chicken broth
- While you’re waiting for the broth to boil, crack the eggs into a bowl and whisk lightly. Add the cheese, nutmeg, and pepper and mix again.3 eggs, 1/2 cup Parmesan cheese, 1/4 teaspoon nutmeg, 1/4 teaspoon pepper
- Once the broth is boiling, add the spinach. Stir and bring back to a boil. Remove from heat and whisk in a circle.10 ounces baby spinach
- While whisking, add the eggs in a stream to create a vortex – this will make long strands of eggs, like in egg drop soup.
- Let it cool for a few minutes, and serve.
Notes
- You can make this vegetarian by using vegetable broth instead of chicken broth.
- For more tips and tricks, be sure to read the full article above.
Nutrition
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you this looks meat free to me!
I have not thought about Stracciatella in years, it was a standard at one restaurant I worked at…what a great soup!! Yours looks perfect, what an explosion of flavors!
Looks fab, I've tried it once and didn't like it. Maybe this one I'll love 😉
This sounds delish! Have you tried to freeze it at all? 😀
Thanks for sharing! Have a great day!!
Sherry
Laura – It is. It's funny – I don't realize how often I cook meat free until you point it out to me 🙂
Chef Dennis – It is a great soup – so flavorful and filling but yet so light. Yum!
Alexis – It's definitely worth trying, and the ingredients needed are so cheap that if you DON'T like it….
Sherry – I haven't tried to freeze it. I'm thinking the egg wouldn't like the freezing though.