Italian Rag Soup | Stracciatella
Stracciatella is my favorite feel-good soup. With eggs, parmesan cheese, chopped parsley, chicken broth, and baby spinach, it's full of all the things that will perk you up whether you're under the weather or not. Simple and incredibly quick, it's miraculous.
Ingredients
- 4 cups store bought or homemade chicken stock
- 4 large eggs
- 1/3 cup grated Italian cheese, such as Pecorino Romano or Parmesan
- 1 tablespoon chopped fresh parsley leaves (optional)
- Pinch freshly ground black pepper
- Handful fresh spinach (optional)
- Coarse salt
Instructions
- In a medium saucepan over high heat, bring the stock to a boil.
- Meanwhile, in a large bowl, whisk together the eggs, cheese, parsley, if using, and pepper.
- Slowly stir the egg mixture into the boiling broth. It will clump together in small “rags.” Add the spinach, if using, and stir until wilted, about 2 minutes.
☞ TESTER TIP: The eggs will have a more delicate texture if you remove the soup from the heat immediately and a firmer texture if you let it on the heat a little longer.
- Season the soup to taste, if desired, with salt and plenty of pepper. Serve immediately.
Nutrition
Serving: 1portion | Calories: 148kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 195mg | Sodium: 204mg | Fiber: 0.03g | Sugar: 1g