What You'll Need
Scale
- 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
- Add broth to a large pot or Dutch oven. Bring to a boil, then reduce to a strong simmer.
- While broth is coming to a boil, add eggs, parmesan, parsley, basil, and nutmeg to a small bowl. Whisk until completely combined.
- Taste broth, and adjust the seasoning as desired with salt, black pepper, and pepper flakes.
- 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.)
- Add the spinach, give it a quick stir, and let spinach wilt into the stock. Taste and adjust flavors once again.
- Distribute the Stracciatella among bowls and top with Parmesan and black pepper.
ENJOY!