"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." More Italian-American Classic Recipes

Food & Wine
December 2011

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

total:
15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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