"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
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
How to Make It
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.
Citrusy, minerally Sauvignon Blanc.
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