Stracciatella (from the Italian word stracciato meaning ragged or shredded) is a simple soup, similar to Chinese egg drop. Traditional Italian recipes call for nothing more than chicken stock, eggs, semolina, grated cheese and parsley. The beaten eggs are drizzled into hot stock creating the “shreds” (stracciatelle) of cooked egg. This adaptation, which adds fresh spinach and some pasta, is a common one, and it makes a quick and tasty meatless meal.
Stracciatella with Spinach
An Italian-style egg drop soup with fresh spinach, pasta and lots of grated Parmigiano-Reggiano cheese.
Ingredients
- 8 cups chicken stock, see notes
- 1 cup uncooked ditalini pasta, or other small cut
- 5 eggs, beaten
- 6 ounces fresh baby spinach leaves
- 1 tablespoon parsley, chopped
- 4 scallions, green tops only, thinly sliced
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
- Parmigiano-Reggiano for grating
Instructions
- Bring the stock to a boil and add the pasta. Cook the pasta until al dente, then reduce the heat to medium-high.
- Drizzle the beaten eggs into the simmering stock while stirring continuously. Season to taste with nutmeg, salt and pepper.
- Add the spinach, parsley and green onions and continue stirring, just until the spinach has wilted. Taste again and adjust the seasoning if needed.
- Ladle into soup bowls and grate a generous quantity of Parmigiano-Reggiano on top. Add a few grinds of black pepper if desired.
Recipe Notes
If you don't have homemade chicken stock, we suggest using low-sodium broth and enhancing the flavor as follows: add 1 clove of garlic, halved lengthwise, along with 2 teaspoons of tomato paste, as you bring the broth to the initial boil. Remove the garlic before adding the pasta.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
KK says
I made this soup but omitted the pasta and added turmeric and ginger. What a soothing chicken soup for when you’re down with a crummy cold!
Lynne Webb says
Nice idea to add turmeric and ginger. Sounds delicious.
Ann Tierce says
EZ/on table 20 min…made tonight, I added 1/2 tsp salt & 2 pinches of nutmeg….creates amazing flavor. Spinach has a diff taste in this soup…Yumm
Would b good for those who are ill, was soothing to my tummy.
Recent gastric bypass…a GREAT fat, hi protein, 0 sugar snack/small meal for me. EXACTLY WHAT MY DIETICIAN WOULD ADVISE . I’ll send recipe to her. TY.
Lynne Webb says
Glad you enjoyed this Ann. The nutmeg is a nice touch. I will try it next time I make it!
Kelli says
This is a super quick and light dinner. Served it with a small salad. Will make again.
Lynne Webb says
Hi Kelli,
This does make a nice, light dinner. I’m glad to hear you liked it.
Anneli Faiers (@Delicieux_fr) says
This looks so interesting. We eat a lot of soup in our house and this looks both tasty and different from the norm. I will bookmark and try this soon. Cheers!