Stracciatella Soup Recipe

Our stracciatella soup recipe is a soothing way to end your meal.

Those cloud-like egg streaks along with the tender spinach will melt in your mouth, like pure comfort, especially when the soup’s still warm. Everything is seasoned with salt, pepper, and parmesan—just lightly to allow their natural flavors to shine through.

The soup cooks in 20 minutes, an easy side to any meal.

What Is Stracciatella?

The term means ‘little rags’ in Italian, it is also used for a flavor of gelato and a cheese. It’s not the best way to describe these exquisite dishes, but it makes sense—all three dishes do have an uncanny resemblance.

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At first, we thought stracciatella soup would call for stracciatella cheese, but their respective natures are incompatible. While the soup is about light and gentle flavors, the cheese is rather rich and heavy. We stick with the usual choice that is parmesan cheese and use it in a very small amount to keep the broth light.

Is Stracciatella Soup Healthy?

The soup might not be the most nutritious, but we’d say that it’s still pretty healthy.

Contained within we have:

• Complete proteins, Vitamin D, vitamin A, calcium, iron, etc. from eggs.
• Vitamin A, vitamin C, vitamin K, iron, etc. from spinach.

With little cheese and no other dairy products, our stracciatella soup recipe is low in calories and saturated fats: 86 calories and 2 g saturated fat. This characteristic makes the soup an ideal side for rather heavy main dishes, such as chicken, steaks, tenderloins, etc.

Ingredients You Will Need

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• Eggs: whisked in a bowl with parmesan and parsley, then added to the broth while it’s bubbling.
• Spinach: leaves only, since the fibrous nature of the stems isn’t fitting for the comfort soup.
• Parmesan: grated. No substitutes.
• Thickener: not required.
• Stock: chicken or vegetable stock.
• Seasonings: salt and pepper.

Apart from these call-fors, there are certain ingredients you can add to make the soup even more comforting. We’re talking silken tofu, carrots (cooked for at least one hour), and celery (cooked for 15 minutes); any of these will contribute a similar softness to the soup.

The details on how to make the soup are included in our ‘stracciatella soup recipe’ card at the bottom.

Storage and Reheating the Soup

Keep the soup in air-tight containers or Ziploc bags, either refrigerated and used within 4 days, or frozen and used within 3 months.

Since it’s so easy to make, we highly recommend having the soup all in one sitting rather than leaving behind leftovers. The eggs, once cooled down and reheated, will harden and no longer be as comforting.

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To reheat, transfer the portion you want to a pot and simmer on low heat until heated through.

How to Make Stracciatella Soup

5 from 1 vote

Today's stracciatella soup recipe will help you prepare an easy finish to your meal. It's light in flavor and calories and very quick to make.

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• cook TIME 13 mins
• prep TIME 7 mins
• total TIME 20 mins

• COURSE Side Dish
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 86 kcal

INGREDIENTS

1x2x3x

• 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

Image instructions

Prep:

1

Remove the spinach stem, chop it, and measure out 1 oz.

2

Whisk 4 eggs in a bowl.

3

Grate 0.5 oz parmesan cheese and set aside.

4

Chop 2-3 sprigs of parsley finely, and measure out 2 tbsp.

Cook:

1

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.

2

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.

3

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.

4

Season the soup: with 1/4 tsp salt and 1/4 tsp ground black pepper.

5

Add the spinach: Add 1 oz spinach to the soup and cook on medium for 4 minutes. Turn off the heat.

6

Serve: Ladle the soup into serving bowls and garnish with 1/4 tsp red pepper flakes.

NUTRITION

Nutrition Facts

How to Make Stracciatella Soup

Amount Per Serving (1 serving)

Calories 86Calories from Fat 47

% Daily Value*

Fat 5.2g

8%

Saturated Fat 2g

13%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 1.9g

Cholesterol 166.2mg

55%

Sodium 292.2mg

13%

Potassium 133.5mg

4%

Carbohydrate 1g

0%

Fiber 0.3g

1%

Sugar 0.3g

0%

Protein 8.2g

16%

Vitamin A 1141.7IU

23%

Vitamin C 4.6mg

6%

Calcium 84.6mg

8%

Iron 1.1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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