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For the last week or so I've been somewhat under the weather. Do you know that feeling where you don't yet have a cold, but it feels like one is about to happen? That's me. Tired, a little achey, a little grumpy, all I want to do is curl up on my couch under a warm blanket, sip honey and lemon tea, and take a nap.
Stracciatella, an Italian version of egg drop soup, is made for days like these. "Stracciatella" means "little shred" in Italian, which well describes the "shreds" of egg in this light, nourishing soup.
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At its essence, the soup is hot chicken broth into which a paste of beaten egg and Parmesan cheese has been stirred and cooked. You can also add greens or mix some breadcrumbs or semolina flour in with the egg mixture for a little more body.
What I love about this soup is that it is so easy to make, with ingredients that I almost always have on hand—eggs, stock, Parmesan. Yet the simplicity of the soup belies its flavor. It's delicious! Perfect for a chilly day or chilly body.
By the way, the word "stracciatella" is used to describe other foods in Italian as well. There's a gelato with shaved chocolate "shreds", and a cheese used to make burrata.
Ingredients
- 4 cups chicken stock (lightly salted)
- 1 large egg
- 4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
- 1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)
- Pinch of freshly ground black pepper
- A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)
Method
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Place stock in a 2-quart saucepan and bring to a simmer.
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In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.
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Once the stock is simmering, stir in the sliced spinach.
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Pour/scrape the cheese egg mixture into the simmering stock, do not stir. After a few seconds, stir the egg mixture into the soup. Cook at a gentle simmer for another minute.
Elise Bauer Elise Bauer Taste the soup and add more salt and pepper if you wish.
Serve immediately.