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Stracciatella Soup


  • Author: Dan Pelosi

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

  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.

ENJOY!