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
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 It
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.
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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