A straightforward soup resembling Chinese egg drop, stracciatella is named after the Italian word stracciato, which means ragged or shredded.
Simple ingredients found in traditional Italian cooking include chicken stock, eggs, semolina, grated cheese, and parsley.
The “shreds” (stracciatelle) of cooked egg are created by drizzling the beaten eggs into the heated stock.
This typical variation, which includes some pasta and fresh spinach, results in a quick and delectable meatless supper.
8 cups chicken stock, see notes
1 cup uncooked ditalini pasta, or other small cut
5 eggs, beaten
6 ounces fresh baby spinach leaves
1 tablespoon parsley, chopped
4 scallions, green tops only, thinly sliced
Pinch of nutmeg
Salt and freshly ground black pepper to taste
Parmigiano-Reggiano for grating
Add the pasta after bringing the stock to a boil.
Reduce the heat to medium-high after the pasta is cooked until it is al dente.
While continuously whisking, drizzle the beaten eggs into the stock that is simmering.
Add nutmeg, salt, and pepper to taste.
Just until the spinach has wilted, add the parsley, green onions, and stir again.
Taste it again, and if necessary, adjust the seasoning.
Pour into soup bowls and top with plenty of Parmigiano-Reggiano cheese grated.
If preferred, add a few grinds of black pepper.
We advise using low-sodium broth and increasing the flavor as follows if you don’t have homemade chicken stock: As you bring the broth to a boil, add 1 clove of garlic, halved lengthwise, and 2 teaspoons of tomato paste.
Pasta should be added before the garlic is removed.