Stracciatella Soup

In the first of our soup series where Melissa tries to get me to like soup, we have stracciatella soup. Think of it like an Italian egg drop soup. If you don’t know what egg drop soup is, shut your laptop, call your local Chinese food restaurant, place an order, and thank me later.

Here is what you will need to make Stracciatella Soup

6 cups chicken stock

4 large eggs

1 tsp zested lemon peel

1 cup freshly grated parmesan (yes, grate it yourself, don’t buy it already grated)

5 – 6 handfuls of baby spinach, roughly chopped

Pinch of nutmeg

Trust the process!

Start by bringing your chicken stock to a simmer in your sauce pot. 

While that’s coming to temperature, mix the eggs, 3/4 cup parmesan, and a pinch of nutmeg in a bowl and set aside. 

Add the spinach and lemon zest to the simmering broth. Slowly add your egg mixture, making sure to allow enough time for this to set before stirring it. 

Once the egg has set, ladle your finished soup into a bowl and top with a drizzle of olive oil, parsley, and parmesan cheese. Now it becomes Stracciatella! 

Then force your significant other, who doesn’t like soup, to try some.

Things we love!

• We love that this ladle has pourers on the side!
• We use this microplane all the time! It grates a little finer than other graters and is much easier to clean!

FAQ

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