Stracciatella Soup

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. 1
    In a medium saucepan, bring the chicken stock to a boil.
  2. 2
    Add the carrots and peas and cook over moderate heat until just tender, about 3 minutes.
  3. 3
    Add the spinach and cook until wilted, 1 minute.
  4. 4
    In a small bowl, beat the eggs with the 2 tablespoons of cheese.
  5. 5
    Slowly drizzle the egg mixture into the soup and cook over moderate heat, stirring, until ribbons form, about 1 minute.
  6. 6
    Season with salt and pepper.
  7. 7
    Ladle the soup into bowls, drizzle with olive oil and garnish with grated cheese.
  8. 8
    Serve with crusty bread.

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