Italy Stracciatella (Egg Drop Soup)
Stracciatella (meaning “little rags”) refers to three distinct foods in the national cuisine: a soup, a flavor of gelato, and shredded fresh mozzarella cheese. The soup dish—sometimes called Italy's version of egg drop soup—is made with beaten eggs in broth with just a few other ingredients. The eggs form soft curds or “rags” as they cook in the broth, thickening it and accompanied by wilted spinach. The name of the dish is easily traced back to the distinctive shredded appearance of scrambled eggs. (The Italian word stracciare means "to shred" or "to tear.") Stracciatella is a simple and quick meal, often used to comfort the sick or be enjoyed on cold winter evenings.
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8½ cups (2 l) chicken stock
- 1 tsp (5 ml) salt
- 4 cups (900 g) spinach
- 4 eggs
- ⅓ cup (35 g) freshly grated Parmesan cheese
- Pinch of black pepper
Directions
- In a large pot over high heat, bring chicken stock to a boil.
- Lower heat to simmer and add salt and spinach to pot.
- Allow spinach to wilt for a few minutes.
- In the meantime, combine eggs, grated Parmesan, and pepper in a small bowl.
- Slowly pour egg mixture into broth, stirring constantly to create shreds of cooked egg.
- Serve soup immediately, garnished with more Parmesan cheese.
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