Stracciatella Soup


The word “stracciatella” has three distinct meanings in Italian. The most popular one, perhaps, is a creamy gelato with ribbons of dark chocolate dancing in every scoop. The second is another popular option: cheese. Scraps of mozzarella are mixed with cream, forming what can be most commonly found on the inside of a ball of burrata. The final meaning, and the one that started it all, is a warm brothy soup that is strewn with strands of a cheesy egg mixture. It’s comfort in a bowl.

“Stracciatella” translates to “little rags” or “little shreds” in Italian. While this is not exactly the most appetizing translation, it makes sense visually in each of these namesake recipes. The original stracciatella was named after the eggs, poured slowly into the broth while being stirred, forming little strands (or shreds) while they cook. It’s a smart and simple way to use broth (particularly homemade) and is an easy meal that can be made with ingredients you likely already have on hand. I hope you love it as much as I do.

This recipe was developed for Delish Magazine. The full recipe and a lovely video of me making the recipe can be found below or here.

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Stracciatella Soup

Stracciatella Soup

  • Author: Dan Pelosi

What You’ll Need

  • 6 c. chicken or vegetable broth
  • 3 large eggs
  • 1/4 c. grated Parmesan, plus more for serving
  • 2 tbsp. finely chopped fresh parsley
  • 2 tbsp. finely chopped fresh basil
  • 1/4 tsp. ground nutmegFreshly ground black pepper
  • Kosher salt
  • Crushed red pepper flakes
  • 4 c. fresh spinach

What You’ll Do

  1. Add broth to a large pot or Dutch oven. Bring to a boil, then reduce to a strong simmer.
  2. While broth is coming to a boil, add eggs, parmesan, parsley, basil, and nutmeg to a small bowl. Whisk until completely combined.
  3. Taste broth, and adjust the seasoning as desired with salt, black pepper, and pepper flakes.
  4. While stock is at a strong simmer, slowly add the egg mixture, stirring the broth in a circular motion so that strands of eggs form. (Take your time with this, it’s worth it.)
  5. Add the spinach, give it a quick stir, and let spinach wilt into the stock. Taste and adjust flavors once again.
  6. Distribute the Stracciatella among bowls and top with Parmesan and black pepper.