Stracciatella Soup

Chef Jenn Louis amps up her tasty version of this Roman-style egg drop soup by adding peas, carrots and spinach.

  • Total Time:
  • Servings: 4

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Ingredients

  • 4 cups chicken stock or low-sodium broth
  • 2 medium carrots, thinly sliced
  • 1/2 cup thawed frozen peas
  • 3 ounces curly spinach (4 cups)
  • 3 large eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • Kosher salt
  • Pepper
  • Extra-virgin olive oil, for drizzling
  • Crusty bread, for serving

How to make this recipe

  1. In a medium saucepan, bring the chicken stock to a boil. Add the carrots and peas and cook over moderate heat until just tender, about 3 minutes. Add the spinach and cook until wilted, 1 minute. In a small bowl, beat the eggs with the 2 tablespoons of cheese. Slowly drizzle the egg mixture into the soup and cook over moderate heat, stirring, until ribbons form, about 1 minute. Season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil and garnish with grated cheese. Serve with crusty bread.
Contributed By Photo © Andrew Purcell Published May 2015





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