Stracciatella alla Romana: Italian Egg Drop Soup with Spinach
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Many ancient cultures have a version of egg drop soup, used for centuries to fortify tired souls at minimal cost. Stracciatella alla Romana // Italian Egg Drop Soup // Stracciatella Soup, named for the little shreds of egg it contains, is the Roman incarnation. Baby spinach adds a modern and healthful twist and makes this stracciatella soup a complete light meal with a piece of crusty whole-grain bread. Use good chicken stock and good cheese. With only a few, simple ingredients, it really makes a difference.
“Stracciatella” comes from the Italian verb stracciare, which means to shred. The gelato flavor, with shreds of chocolate, derives from the soup. There’s also a cheese!
- 4 cups chicken stock
- 2 eggs
- 1 1/2 tablespoons finely ground semolina
- 1/4 cup grated Parmesan cheese
- Pinch nutmeg
- Ground black pepper to taste
- 4 cups baby spinach
- In a medium pot over medium-high heat, bring the chicken stock (along with 1/2 teaspoon salt, if unsalted) to a gentle boil.
- Meanwhile, in a medium bowl, combine the eggs, semolina, Parmesan cheese, nutmeg and pepper. Whisk with a fork to combine well.
- When the stock boils, add the spinach and cook until just beginning to wilt, about 30 seconds. Begin swirling the stock and spinach with a fork, then pour in the egg mixture in a slow stream. Continue swirling until the eggs have set into thin little shreds, and the semolina and cheese have fortified the broth, about 3 minutes. Ladle into bowls and serve immediately.