Stracciatella soup is a classic Italian soup made from chicken broth and eggs. Its name comes from the Italian word “stracciare” which means to shred or tear.
The soup is made by beating eggs in a bowl and slowly pouring hot chicken broth into the eggs while whisking. This creates small shreds of egg in the broth, giving the soup its signature texture. Traditional Italian recipes often call for grated Parmesan cheese to be added at the end but I like to blend it with the eggs..
Stracciatella soup is a light and comforting dish that is perfect for a cold winter’s day. It also makes a great starter to a larger meal. The soup is often served with crusty bread to soak up the delicious broth.
Stracciatella soup is an easy dish to make at home and is sure to please your family and friends. It’s simple ingredients and short cooking time make it a great choice for weeknight dinners.
Ingredients
6 cups chicken broth
3 large eggs
1/4 cup grated parmesan cheese
2 cups cooked and diced chicken
1 cup frozen peas
2 cups spinach, chopped
1/4 cup basil, chopped
fine sea salt and pepper
Method
In a large stockpot bring the chicken stock to a slow boil over medium heat.
In a small bowl, beat the eggs together with the parmesan.
Slowly add to the chicken stock, stirring constantly, and simmer until the eggs set, about 1 minute.
Add the chicken and the peas and simmer 3 minutes.
Add the spinach and basil and simmer 2 minutes.
Season with salt and pepper to taste and serve.
