Stracciatella (Italian egg drop soup)


Stracciatella (Italian egg drop soup)
Recipe type: appetizers
  • 2 eggs
  • ⅛ teaspoon grated nutmeg
  • 2 teaspoons Italian parsley, finely chopped
  • 1 quart chicken stock
  • 1 cup water2 tablespoons Parmesan cheese, freshly grated
  • 10 ounces fresh spinach
  • Kosher salt & pepper, to taste
  1. In a small bowl, beat eggs.
  2. Whisk in nutmeg and parsley.
  3. In a 2- or 3-quart pot, bring chicken stock and water to a gentle boil.
  4. Stir in Parmesan and spinach.
  5. Cook until spinach is tender, about 3 minutes.
  6. Pour in the egg mixture while stirring with a whisk. Lower the heat to a simmer; cook for 2-3 minutes while stirring, (The egg should form ribbons in the soup.)
  7. Season with salt & pepper; serve immediately.