Stracciatella Soup
This stracciatella soup recipe is the dinner I turn to on nights when the fridge feels empty but I still want something that tastes like it took real effort. A handful of pantry staples turn plain broth into a silky, cheesy, ribboned soup in under twenty minutes.
Equipment
- Large stockpot or Enameled Cast Iron Dutch Oven Heavy-bottomed preferred for steady simmer
- Mixing bowl
- Whisk or fork
- Microplane zester For grating nutmeg and cheese
- Ladle
- Measuring cups and spoons
Ingredients
- 6 cups chicken broth 1.4L, homemade or good quality store-bought
- 3 large eggs
- 0.5 cup Parmigiano Reggiano cheese 50g, finely grated, plus extra for serving
- 2 tablespoons semolina flour optional, for a slightly fluffier egg ribbon
- 0.25 teaspoon nutmeg freshly grated
- 2 cups baby spinach roughly chopped
- 2 tablespoons fresh parsley finely chopped
- salt to taste
- black pepper freshly ground, to taste
- extra virgin olive oil for serving
- lemon wedges for serving, optional
Instructions
- Pour the chicken broth into a large stockpot or Dutch oven and set it over medium-high heat. Bring to a gentle boil, then reduce the heat slightly to maintain a steady simmer.
- In a mixing bowl, crack in the eggs and whisk until combined and slightly frothy. Add the grated Parmigiano Reggiano cheese, semolina flour if using, and freshly grated nutmeg. Whisk until smooth and pourable.
- With the broth at a gentle simmer, stir it in one direction to create a current. Slowly drizzle the egg mixture into the moving broth in a thin, steady stream while stirring gently. Let cook undisturbed for about one minute to set the ribbons.
- Stir the chopped baby spinach into the simmering soup and cook for another minute or two until wilted and bright green. Stir in the fresh parsley at the very end.
- Taste and season with salt and freshly ground black pepper as needed. Ladle into bowls and finish each with a drizzle of extra virgin olive oil, an extra sprinkle of Parmigiano Reggiano, and a squeeze of fresh lemon if desired. Serve immediately.
Notes
- Use the best quality broth you can find since it's the foundation of the entire dish.
- Grate your own Parmigiano Reggiano rather than using pre-shredded cheese for a smoother melt and deeper nutty flavor.
- Keep the broth at a gentle simmer, not a rolling boil, when adding the eggs to prevent tough, rubbery ribbons.
- Stir the broth in one direction while pouring in the egg mixture for the finest, most delicate ribbons.
- Add the spinach at the very end so it stays bright and doesn't overcook into mush.
- For a heartier version, add shredded cooked chicken or small cooked pasta like ditalini.
- Swap the spinach for chopped escarole or kale if you prefer a different green.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
- This soup does not freeze well, as the texture of the egg ribbons changes once thawed.
- Add a splash of fresh broth when reheating if the soup has thickened in the fridge.
Nutrition
Serving: 1BowlCalories: 140kcalCarbohydrates: 4gProtein: 11gFat: 8gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 145mgSodium: 780mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 15mgCalcium: 20mgIron: 8mg
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