| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 6 cups reduced-sodium chicken broth
- 2 large eggs
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped flat-leaf parsley
- 2 tablepoons chopped fresh basil leaves
- 1 cup lightly packed spinach leaves, cut in thin strips
- Salt and freshly ground black pepper
Instructions
- Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
- Ladle the soup into bowls and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 96 mg |
| Sodium | 938 mg |
Reviews
I make this soup by making the broth with chicken, then debone the chicken and cut the meat into smaller pieces, then return it to the soup. The rest is done as Giadas recipe states.
My MIL taught me this recipe.
My MIL taught me this recipe.
Love this soup! Easy meal, struggle with what to serve with it.
Pan seared some chix thighs then chopped into small bite sized pieces. Also, cooked some Italian Stilline pasta. Added two cups of water and 1 cup Stilline to simmering broth- (cooked the pasta in the chix broth). Used local eggs, fresh spinach, parsley & basil from our garden. Lastly just received in the mail from Italy, two days ago, imported 72 month Parmigiano Reggiano which we used. It was delicious!!
One of my favorite soups. Simple, quick, and easy. Sometimes I add things to it. My husband loves it with ground Italian sausage in it.
So easy, yummy and satisfying.
My husband said it was his new favorite soup for our family. I will share it with my daughter and son. The only comment i read and I will try next time is to add the egg and parsley separate from the cheese so that maybe the egg will have long strands. When added with the cheese the egg is clumpy in the boiling soup. Love this easy and healthy recipe. Great for my new granddaughter Adriana!!
Loved it but tweaked it a little.
Loved it but tweaked it a little!!Added a tsp if better than bouillon, brought broth to a boil, added some pastina, cooked for four minutes, added egg mixture and followed as directed in recipe. (Note: finished with cheese instead of mixing into the egg)
My grandma used to make this with shredded chicken, onions, and celery, and endive instead of spinache. So delicious.
This is perfect for matzo balls! Other stracciatellas I’ve made have been complicated and bland. This is simple and flavorful. Perfect for busy holiday meal prep.
Tast, but,,,,. I have made other stracciatella soups where you don’t mix the eggs and cheese together. I like those recipes much better. Add grated cheese to the bowl of soup. In my opinion, addingg the eggs with the cheese makes the eggs clumpy instead of a sheer addition to the soup. Think Chinese egg drop soup for a sheer and clean addtion to the soup.