Stracciatella with Spinach

"My grandmother felt that cooking was her life. She used to come over and whip up a batch of stracciatella," says Linda Meyers of this classic Italian chicken soup with spinach and delicate bits of egg. "Tasting it brings back all these memories of her."

Slideshow:More Italian-American Classic Recipes

  • Total Time:
  • Servings: 8

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Ingredients

  • 3 large eggs
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 quarts chicken stock
  • 1 1/2 cups baby spinach leaves

How to make this recipe

  1. In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper. Stir in the 1/2 cup of grated cheese.

  2. In a large saucepan, bring the stock to a boil over moderately high heat. Vigorously whisk in the eggs, then stir in the spinach. Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into small bowls and serve with more cheese.

Suggested Pairing

Citrusy, minerally Sauvignon Blanc.

Photo © Fredrika Stjarne Published December 2011





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