Stracciatella Soup- So fast, So easy
Its raining here. I want soup. I don’t have the kind of time it takes for soup. That is until I remembered that I can make Stracciatella in less than ten minutes. Yep. Ten minutes to yummy soup. Perfect for helping you get through a cold, the flu, or even a broken heart. It is definitely comfort in a bowl, especially during these dreary winter months. This soup is really healthy and full of flavor. I make it plain for the kids, and add spinach for the grown ups. If your kid(s) eats spinach, then go ahead and add it! I use chopped frozen spinach, because I always have it it the freezer, but you can use fresh. The egg has some protein and the cheese gives it salty, nutty kick. Hit it with a little lemon juice at the end! Some spicy hot oil drizzled on top would also be amazing.
Stracciatella is often likened to Italian egg drop soup. It is kind of the same concept. Stacciatella literally means “little rags.” This is because when the eggs get stirred into the hot broth, they resemble little rags. So pretty!
This is easy to double or triple. It comes together in minutes. Add some crusty bread and a salad and you have a hearty dinner.
Stracciatella
Ingredients
- 1 quart homemade chicken broth boxed is fine
- 4 eggs
- 1/2 cup Parmesan cheese grated -plus extra for topping
- 5 ounces frozen chopped spinach -thawed optional - you can use fresh
- 2 teaspoons fresh parsley chopped fine
- salt & pepper
- lemon juice for serving
Instructions
- In a medium saucepan heat broth to a medium simmer. Season your broth to taste. Add salt & pepper if desired. Make sure the broth tastes good!
- Meanwhile, in a medium bowl add the eggs, Parmesan cheese, parsley and salt & pepper. Be careful with the salt, because the cheese can be salty. Just a pinch will do!
- Whisk the ingredients in the bowl together until well combined.
- Your broth should be at a bubbling simmer. Slowly pour the egg into the hot broth in a steady stream while stirring the broth.
- Continue stirring until all the egg has been poured into the broth. Continue stirring for about a minute until the egg has set.
- Add frozen spinach if using and give it a minute or two to cook. If using fresh spinach-it's done (fresh spinach just needs to wilt down to be cooked through). Keep stirring, or it will clump. Turn off the heat. Ladle into bowls. Add a squeeze of lemon. Top with extra Parmesan cheese. Serve.
