Stracciatella with Spinach

TOTAL TIME: 15 MIN
SERVINGS: 8

•FAST
•HEALTHY

"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."

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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

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.
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.

Stracciatella with Spinach

Suggested Pairing

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