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Stracciatella alla Romana
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elegant Italian egg drop soup with chicken stock, Parmesan, fresh spinach ribbons. Perfect for cozy days!
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)
Instructions:
  • Simmer the stock by pouring it into a 2-quart saucepan and bringing it to a gentle simmer.
  • Combine the egg, Parmesan, and breadcrumbs in a medium bowl along with some black pepper, whisking until well blended.
  • Add the sliced spinach to the simmering stock and gently stir until incorporated.
  • Gently pour the cheese and egg mixture into the simmering stock without stirring. After a few seconds, gently stir the mixture into the soup and simmer for another minute. Season with more salt and pepper to taste, then serve immediately.

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