Italian Egg Drop Soup (Stracciatella)

Food

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Italian Egg Drop Soup

(Stracciatella)

Ingredients: 

• 6 cups chicken broth (preferably homemade) 
• 1-2 Parmesan cheese rinds 
• 1 small garlic clove, smashed
• 3 large eggs, at room temperature
• 1 1/2 ounces finely grated Parmesan cheese (about 1/3 cup), plus more for serving
• 2 cups loosely packed fresh baby spinach, finely chopped
• Juice and zest of one lemon 
• 1/4 teaspoon black pepper
• Extra-virgin olive oil

A few notes on making this:

• I make this in the fall for a cozy quick dinner, or when my kids are sick—it’s warm and comforting, and the egg and parm add a savory element. 
• To add a bit more bulk to the soup, you could add 1/2c pastina.
• Spinach is a traditional green, but you could also add kale or chard if you have it— make sure it’s finely  chopped. 

Directions: 

• Place chicken broth, Parmesan rinds, and garlic in a medium saucepan. Bring to a gentle simmer over medium. 
• Reduce heat to low; gently simmer until broth is infused, about 15 minutes.
• Scoop out garlic clove and Parmesan rinds. 
• Whisk together eggs and Parmigiano in a small bowl until smooth.
• Bring broth to a simmer (not a full boil) over medium. 
• While stirring, slowly pour in egg mixture in a thin stream. Keep stirring gently to form delicate ribbons of cooked egg throughout soup. 
• Stir in spinach, lemon juice & zest, and pepper; cook over low until wilted, about 1 minute.
• Ladle soup into bowls and top with additional grated Parmesan and a drizzle of olive oil. 
• Serve immediately.