No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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


  • 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


  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

Related Topics