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Stracciatella Soup

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 194

Ingredients

  • 1 quart of chicken broth or bone broth
  • 4 whole eggs
  • 3 Tbsp fine semolina flour optional
  • ½ cup grated parmesan cheese
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • ¼ tsp ground nutmeg
  • 10 ounces of baby spinach
  • 1 Tbsp chopped basil leaves
  • 1 Tbsp chopped flat-leaf parsley leaves
  • 4 lemon wedges for serving

Instructions

  • All ingredients ready? Let's begin!
  • In a large soup pot over medium-high heat, bring the chicken broth to a simmering boil. While the broth is coming to a boil, prepare the egg mixture.
  • In a medium mixing bowl, whisk together the eggs, flour, cheese, salt, pepper, and nutmeg.
  • Add the spinach to the simmering broth and cook until it just wilts.
  • Reduce the heat to a low gentle simmer. Using a dinner fork, swirl the broth while slowly pouring or streaming the egg and cheese mixture into the soup. Continue to stir with the fork for about 30 seconds until the egg strands turn creamy in color and are cooked through.
  • Turn the heat off and stir in the fresh herbs. Ladle the hot soup into serving bowls and serve with lemon wedges. You can also serve this with a drizzle of really good extra virgin olive oil and some grated parmesan.

Video

Nutrition

Calories: 194kcal | Carbohydrates: 16g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 1798mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7114IU | Vitamin C: 31mg | Calcium: 226mg | Iron: 4mg