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Vegetable Stracciatella
© James Baigrie

Vegetable Stracciatella

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

  1. 5 cups chicken stock or canned low-sodium broth
  2. 3 garlic cloves, thinly sliced
  3. 1 small carrot, finely shredded
  4. 1 celery rib, cut into matchsticks
  5. 1/2 pound baby spinach, shredded
  6. 3 tablespoons minced parsley
  7. 2 tablespoons grated Parmesan cheese, plus more for serving
  8. 2 large eggs, beaten
  9. Salt and freshly ground pepper
  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.