Stracciatella Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
3138 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Stracciatella Soup
Description
Stracciatella Soup brings together chicken stock, eggs, Parmesan cheese, and fresh spinach to form a savory, soothing soup. The broth simmers gently to infuse flavor, while the eggs are whisked with most of the grated cheese and poured slowly into the hot broth to create fluffy, tender curds. The spinach wilts down, adding a fresh component and vibrant green color. Optional lemon zest and nutmeg contribute faint aromatic notes without overpowering the delicate balance. This soup cooks quickly and results in light textures that are satisfying without heaviness.
The method carefully controls the egg addition to ensure large, fluffy curds rather than small bits, achieved by pouring in the egg mixture slowly and allowing it to set briefly before gentle stirring. The finishing sprinkle of Parmesan cheese adds a savory topping that enhances flavor with each spoonful.
This soup works well as a starter or light meal, especially when made with good quality homemade chicken stock for depth of flavor. It pairs simply with crusty bread or can be served on its own for a modest but nuanced dish.
For best results, use a high-quality chicken broth as it is central to the soup's taste. The soup should be served soon after cooking to enjoy the delicate egg texture at its best.
Ingredients
- 6 cups chicken stock preferably homemade
- 4 egg large
- 1 teaspoon lemon peel optional, finely zested
- 1 pinch nutmeg optional, freshly grated
- 4 ounces Parmigiano-Reggiano cheese finely grated, 1 cup
- 5-6 handfuls spinach chopped, baby
Instructions
- Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the broth to a simmer.
- Whisk the eggs: Whisk together the eggs and 3/4 cup of the Parmigiano cheese until well combined, save the remaining 1/4 cup of cheese to sprinkle on top of the soup just before serving. If using nutmeg, grate in a small amount—about a pinch worth—and whisk to combine. Set aside
- Add the spinach and lemon zest to the broth: Stir the chopped spinach into the simmering chicken broth and cook until the spinach is heated through and the broth is simmering once more, about 5 minutes. Don’t be alarmed at the amount of spinach. It will wilt down to only about 1 cup in the soup. Stir in the lemon zest, if using.
- Add the eggs: Slowly pour the egg mixture into the soup. Gently stir once or twice with a wooden spoon or a fork. Simmer, uncovered, for a couple of minutes without stirring, until the eggs are fluffy and set. They will float on top of the broth in a soft mass. Gently break up the eggs into soft clumps.
- Serve: Ladle the soup into warmed bowls and sprinkle the remaining Parmigiano-Reggiano on top. Serve hot.
Notes
- Use a high-quality chicken broth to maximize flavor as it is the base of the soup.
- Pour the egg mixture slowly into the simmering broth and allow it to set before stirring to achieve large, fluffy egg curds.
- For smaller, more evenly distributed curds, stir the eggs into the broth immediately while pouring.
- Serve the soup immediately to enjoy the fresh texture and flavor of the eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3138 kcal
% Daily Value*
| Calories | 313.8kcal | 16% |
| Carbohydrates | 15.5g | 5% |
| Protein | 25.8g | 52% |
| Fat | 16.1g | 25% |
| Saturated Fat | 7.3g | 37% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 5.8g | 29% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 193.8mg | 65% |
| Sodium | 1061.1mg | 44% |
| Potassium | 675.7mg | 14% |
| Fiber | 0.9g | 4% |
| Sugar | 6.3g | 13% |
| Vitamin A | 3986.7IU | 80% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 409.4mg | 41% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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