La Stracciatella Soup – Only 4 ingredients and ready in 10 minutes. This Italian Egg Drop Soup is delicious, filling and perfect for quick weeknight dinner.
La Stracciatella Soup
Only 4 ingredients and ready in 10 minutes. This Italian Egg Drop Soup is delicious, filling and perfect for a quick weeknight dinner. Stracciatella Soup announces the coming on spring with delicious ingredients. Imagine getting dinner on the table in 10 minutes or less? This is my go-to soup when I am tired and do not want to cook. The flavor is incredible and you can add/substract to fit to your personal taste.
Stracciatella is traditionally soup made in Rome, Italy usually on Easter and it served as an inspiration for the famous Gelato that bears the same name. As you can imagine, there are 1000 variations to this soup but I decided to stick to the basics and then build from there.
Stracciatella Soup has only 4 ingredients: eggs, spinach, parmesan cheese and stock. That’s it. If you want to be adventurous you can add lemon juice, zest, nutmeg, semolina, kale, etc. the possibilities are endless. To me, this humble soup is a masterpiece. It’s light, delicious and satisfying.
I serve my Stracciatella Soup with a big piece of bread so it can soak up the goodness. If you can find those breads that are crusty on the outside, it will be perfect. In Miami, those kinds of breads are hard to find and they are my favorite ones.
I love how the spinach wilts inside the soup as it cooks. It creates a silky texture with lot’s of flavor. The egg is so light and fluffy and the Parmesan just rounds everything off and gives it a salty taste that lingers.
Next time I will add a hint of spice by adding a chili pepper just to give it an extra dimension. I will surely share other variations on the coming weeks. Meanwhile, enjoy the tastes and aromas of a freshly made Stracciatella Soup.
Hope you can make this Stracciatella Soup at home. If you do, please tag me on instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.
- 4 Cups Chicken or Vegetable Stock homemade or store bought
- 2 Cups Baby Spinach washed
- 4 Eggs
- Parmesan Cheese grated to taste
- Salt and Pepper
Crack eggs in a bowl and whisk until combined
Simmer the stock on Medium Low heat
Add the eggs slowly and mix
Let it cook for 1-2 minutes
Add the spinach and mix until the spinach wilts
Grate fresh parmesan cheese on top
Test for seasoning and make the necessary adjustments
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