This delicious Italian Stracciatella soup recipe is one of the easiest to make most comforting soups of all time.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Ingredients
½gallonof brodo or good stock
4large eggs
1 1/2cupsfinely grated parmesan cheese
¼cupsemolina
zest of ½ lemon
3tablespoonschopped Italian flat leaf parsley + more for garnish
2cupspacked baby spinach
salt and pepper to taste
Instructions
Bring the brodo to a hot simmer and adjust the seasonings with salt and pepper.
In a medium size bowl vigorously whisk together the eggs, cheese, semolina, lemon zest, and parsley until well combined.
Slowly pour the egg mixture into the brodo while continuously stirring until the eggs are cooked and resemble rags, which only takes 1 to 2 minutes.
Finish by folding in the spinach until it is wilted and mixed in.
Garnish the soup with additional cheese, parsley, and optional red pepper flakes and olive oil.
Notes
Make-Ahead: Although this recipe is best eaten right away, you can make this recipe up to 1 day ahead of time.How to Store: Once cool, cover and store in the refrigerator for up to 3 days. Due to the eggs in this soup, this recipe does not freeze all that well. If you want to give it a shot, cover it and freeze it for up to 1 month. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until warm. Adjust the seasonings with salt and pepper.Feel free to use chicken stock if you do not have time or access to brodo.