Stracciatella Soup

Name: Stracciatella Soup
Ingredients: 4 cups chicken stock or low-sodium broth; 2 medium carrots, thinly sliced; 1/2 cup thawed frozen peas; 3 ounces curly spinach (4 cups); 3 large eggs; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish; Kosher salt; Pepper; Extra-virgin olive oil, for drizzling; Crusty bread, for serving

10 ingredients

8 steps

Ingredients

4 cups chicken stock or low-sodium broth
2 medium carrots, thinly sliced
1/2 cup thawed frozen peas
3 ounces curly spinach (4 cups)
3 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt
Pepper
Extra-virgin olive oil, for drizzling
Crusty bread, for serving

Directions

1

In a medium saucepan, bring the chicken stock to a boil.
2

Add the carrots and peas and cook over moderate heat until just tender, about 3 minutes.
3

Add the spinach and cook until wilted, 1 minute.
4

In a small bowl, beat the eggs with the 2 tablespoons of cheese.
5

Slowly drizzle the egg mixture into the soup and cook over moderate heat, stirring, until ribbons form, about 1 minute.
6

Season with salt and pepper.
7

Ladle the soup into bowls, drizzle with olive oil and garnish with grated cheese.
8

Serve with crusty bread.

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