Vegetable Stracciatella

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the soup.

  • Total Time:
  • Servings: 4

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  • 5 cups chicken stock or canned low-sodium broth
  • 3 garlic cloves, thinly sliced
  • 1 small carrot, finely shredded
  • 1 celery rib, cut into matchsticks
  • 1/2 pound baby spinach, shredded
  • 3 tablespoons minced parsley
  • 2 tablespoons grated Parmesan cheese, plus more for serving
  • 2 large eggs, beaten
  • Salt and freshly ground pepper

How to make this recipe

  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.

  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.

Contributed By Photo © James Baigrie Published November 2002

459556 recipes/vegetable-stracciatella 2013-12-06T23:55:35+00:00 Diane Rossen Worthington fall|winter|fast-column|italian|soups-and-stews|4|fast|healthy|weeknight-dinner november-2002 recipes,vegetable-stracciatella 459556

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