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Stracciatella Soup

Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.

Stracciatella Soup

Source: Mad Hungry, May 2011

Ingredients

  • 1 quart chicken stock
  • 4 large eggs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 2 cups baby spinach

Directions

  1. Bring chicken stock to a simmer in a medium-size saucepan.

  2. Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

Reviews (2)

  • nrsfo29 4 Feb, 2014

    This soup was good. I added 2 cloves of garlic and 1/2 and onion to boost the flavor. I also think that next time I would add the egg by itself, as you do with egg drop soup, and then add the cheese and parsley after. A great weeknight dinner. Quick and easy clean up.

  • ljwaldron 20 Nov, 2011

    Quick, easy and delicious

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