Print This Recipe

Print
Stracciatella Soup

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.

Mad Hungry, May 2011 http://www.marthastewart.com/349740/stracciatella-soup
3.766665
Rated
75.3333100(31)31

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.