Monday, December 12, 2011

Stracciatella (Italian chicken soup): a recipe

Don't worry, I had never heard of it either -- and I'm wicked Italian, on both sides.

I ran across this recipe in the December issue of Food and Wine, which refers to it as a "classic Italian chicken soup." OK, sounds good. More importantly, it looked like you could whip it up quickly and easily -- a perfect weeknight, last-minute meal.

It was almost too easy!

Honestly, I kept checking the recipe to make sure I didn't miss anything because the prep time is about 5 minutes and so is the cooking time. Literally less than 15 minutes until dinner.

It reminded me a little bit of egg drop soup, but with spinach and a little lighter. It's so easy to prepare, I don't think you can go wrong by giving it a try.

I served it (to myself) with some olive oil flatbread crackers but I think it would also be excellent with cheese toast.

Let me know what you think.

Stracciatella with Spinach (from Linda Meyers via Food and Wine)

3 eggs
1 tablespoon chopped parsley
1/4 teaspoon grated nutmeg
Salt and pepper
1/2 cup parmesan cheese (plus more for serving)
2 quarts chicken stock
1 1/2 cups baby spinach leaves

In a small bowl, whisk the eggs, parsley and nutmeg with a pinch each salt and pepper. Stir in the cheese.

Bring the stock to a bowl in medium pot over medium-high heat. Briskly whisk in the egg mixture then stir in the spinach. Cook over low heat, stirring a few times, about 2 minutes (egg and spinach will be cooked). Season to taste with salt and pepper. Add more cheese when serving.


  1. Well, it doesn't get any easier than that!

  2. Do you have a recipe for egg drop soup? One of my favorites! Cristina

  3. I do, Cristina -- I will send it to you as it's not online.

  4. that does look very simple and good; thanks!