Stracciatella (Egg-Drop Soup)

Stracciatella

Stracciatella (meaning “little shred”) refers to three distinct foods in the national cuisine: a soup, a flavor of gelato, and a style of cheese. The original dish is an egg-drop soup that is popular in central Italy. The name of the dish is easily traced back to the distinctive shredded appearance of scrambled eggs cooked in a savory broth and accompanied by wilted spinach. The other two stracciatella are a chocolate-flaked gelato and a buffalo cheese prepared by shredding the curds. The soup version of stracciatella is a simple and quick meal, often used to comfort the sick or enjoyed on cold winter evenings. Recipe Servings: Serves 6

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

8 1/2 cups (2 l) chicken stock
1 tsp (5 ml) salt
4 cups (900 g) spinach
4 eggs
1/3 cup (35 g) grated Parmesan
Pinch of black pepper

Directions

Bring chicken stock to a boil in a large pot. 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 parmesan cheese.