© James Baigrie
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the soup. Plus: More Soup Recipes and Tips

How to Make It

Step 1    

In a saucepan, combine the stock and garlic and bring to a boil. Add the carrot and celery, cover and cook over moderately high heat until the celery is crisp-tender, about 4 minutes. Add the spinach, parsley and 2 tablespoons of Parmesan and simmer for 2 minutes.

Step 2    

Beat the eggs in a bowl and pour them into the soup. Cook over moderately low heat for 30 seconds, gently stirring with a fork until threads appear. Season with salt and pepper. Ladle the soup into bowls; serve with Parmesan cheese.

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