How to Make Stracciatella Soup
- cook TIME 13 mins
- prep TIME 7 mins
- total TIME 20 mins
Ingredients (8)
- 1 oz spinach leaves only
- 0.5 oz parmesan cheese grated
- 2 tbsp parsley finely chopped
- 4 medium eggs preferably room temperature
- 2 cups unsalted chicken broth
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp red pepper flakes optional
INSTRUCTIONS
Prep:
Remove the spinach stem, chop it, and measure out 1 oz.
Whisk 4 eggs in a bowl.
Grate 0.5 oz parmesan cheese and set aside.
Chop 2-3 sprigs of parsley finely, and measure out 2 tbsp.
Cook:
Boil the broth: Over high heat, bring a pot of 2 cups unsalted chicken broth to a rolling boil. This should take about 7 minutes.
Meanwhile, make the egg mixture: whisk together 4 eggs, 0.5 oz grated parmesan, and 2 tbsp parsley. You can use a bowl or measuring cup to pour with ease.
Gently, add the eggs: As the broth’s boiling, whisk it with one hand and with the other hand, gradually add the egg mixture into the broth. Stop whisking once all is added, and allow the soup to come to a boil again. Once it does, turn the heat down to medium.
Season the soup: with 1/4 tsp salt and 1/4 tsp ground black pepper.
Add the spinach: Add 1 oz spinach to the soup and cook on medium for 4 minutes. Turn off the heat.
Serve: Ladle the soup into serving bowls and garnish with 1/4 tsp red pepper flakes.
