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Stracciatella Soup Recipe

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4.4 from 15 reviews

Stracciatella Soup is a classic Italian egg drop soup featuring delicate ribbons of egg cooked in savory chicken broth, enriched with Parmesan cheese and fresh spinach. This quick and comforting soup is perfect for a light meal or a starter, combining the bright flavors of lemon zest and a hint of nutmeg for added depth.

Ingredients

Broth

  • 6 cups chicken stock, preferably homemade

Egg Mixture

  • 4 large eggs
  • 4 ounces (1 cup) finely grated Parmigiano-Reggiano cheese, divided
  • 1 pinch freshly grated nutmeg (optional)

Vegetables and Flavorings

  • 5-6 handfuls baby spinach, chopped
  • 1 teaspoon finely zested lemon peel (optional)

Instructions

  1. Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the chicken broth to a gentle simmer, preparing the base for the soup.
  2. Whisk the eggs: In a bowl, vigorously whisk together the eggs and 3/4 cup of the grated Parmigiano-Reggiano cheese until fully combined. If using, add a pinch of freshly grated nutmeg and whisk again to incorporate. Set this mixture aside.
  3. Add the spinach and lemon zest to the broth: Stir the chopped baby spinach into the simmering broth. Cook until the spinach is heated through and the broth has returned to a simmer, approximately 5 minutes. Stir in the lemon zest if you choose to use it; it adds a bright, fresh note.
  4. Add the eggs: Slowly pour the egg and cheese mixture into the simmering soup. Gently stir once or twice with a wooden spoon or fork, then allow the eggs to cook uncovered without stirring for a couple of minutes. The eggs will set into soft, fluffy clumps floating atop the broth. Gently break these clumps to your preference with a spoon.
  5. Serve: Ladle the soup into warmed bowls and sprinkle the remaining 1/4 cup of Parmigiano-Reggiano cheese on top. Serve immediately while hot for the best flavor and texture.

Notes

  • Using homemade chicken stock adds the richest flavor, but store-bought can be used in a pinch.
  • The lemon zest and nutmeg are optional but add a lovely aromatic complexity to the soup.
  • Be gentle when stirring the eggs after adding them to create the classic soft ribbons characteristic of stracciatella.
  • This soup is best served fresh and hot.

Find it online: https://dishcooks.com/stracciatella-soup-recipe/