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Stracciatella Soup Recipe

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4.4 from 6 reviews

Stracciatella Soup is a light and comforting Italian broth-based soup featuring delicate ribbons of fluffy eggs, tender baby spinach, and savory Parmigiano-Reggiano cheese, enhanced with bright lemon zest and a hint of nutmeg. This quick and nourishing soup is perfect for a cozy meal and comes together in just 15 minutes.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Fat

Ingredients

Broth

  • 6 cups chicken stock (preferably homemade)

Egg Mixture

  • 4 large eggs
  • 3/4 cup finely grated Parmigiano-Reggiano cheese
  • 1 pinch freshly grated nutmeg (optional)
  • 1 teaspoon finely zested lemon peel (optional)

Soup Additions

  • 5-6 handfuls baby spinach, chopped
  • 1/4 cup finely grated Parmigiano-Reggiano cheese (for garnish)

Instructions

  1. Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the chicken stock to a gentle simmer.
  2. Whisk the eggs: In a bowl, whisk together the eggs, 3/4 cup of the grated Parmigiano-Reggiano cheese, and if using, a pinch of freshly grated nutmeg until fully combined. Set this mixture aside.
  3. Add the spinach and lemon zest to the broth: Stir the chopped baby spinach into the simmering chicken broth. Cook for about 5 minutes until the spinach is wilted and heated through, and the broth returns to a simmer. Stir in the finely zested lemon peel if using.
  4. Add the eggs: Slowly pour the egg and cheese mixture into the simmering broth while gently stirring once or twice with a wooden spoon or fork. Then, let the soup simmer uncovered without stirring for a couple of minutes until the eggs form soft, fluffy clumps floating on top. Gently break up the egg mass into smaller pieces.
  5. Serve: Ladle the hot soup into warmed bowls and sprinkle the remaining 1/4 cup of Parmigiano-Reggiano cheese over the top. Serve immediately to enjoy the comforting flavors at their best.

Notes

  • Using homemade chicken stock enhances the flavor, but store-bought works well too.
  • The soup is best served fresh; leftovers can be refrigerated and gently reheated, but texture may change.
  • Adjust the amount of lemon zest and nutmeg to personal taste or omit if preferred.
  • Baby spinach can be substituted with other tender greens like Swiss chard or kale, finely chopped.
  • Whisk the eggs thoroughly to incorporate air and create light, fluffy ribbons in the soup.

Find it online: https://cheftinaskitchen.com/stracciatella-soup-recipe/