Stracciatella Soup - Italian Egg Drop Soup

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is lower in calories, while Pecorino is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth provides a lighter option, while bouillon is budget-friendly.

Heat 6 cups of homemade chicken stock in a saucepan over medium high heat.

While the chicken stock heats, crack 4 organic pasta raised eggs into a large bowl.

Grate parmigiano-reggiano cheese over the eggs in the bowl.

Add 1.5 tablespoons of semolina flour to the egg and cheese mixture.

Whisk the egg mixture until it reaches an even smooth consistency.

Season the egg mixture lightly with salt and fresh cracked black pepper.

Chop fresh italian parsley and set aside to add later in the process.

Once the chicken stock simmers, reduce the heat to medium low to avoid a rapid boil.

Slowly pour the egg, parsley, and cheese mixture into the simmering stock while stirring gently to create 'little rags'.

Let the egg cook in the broth for about 1 minute.

Add chopped baby spinach to the soup at the very last minute.

Turn off the heat and garnish with crushed red pepper and a drizzle of extra virgin olive oil.

Optionally, garnish with more grated cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens