Stracciatella is a wonderful, nourishing soup for anyone feeling tired or low from treatment, and for those who want something easy to digest. The name in Italian literally means ‘rags’, because the stream of beaten egg that gradually gets drizzled into it sets into ‘rags’ the instant it hits the simmering broth.
It’s a comment on how easy this is to make that when I was a student, I would throw this soup together whenever I wanted something fast. Of course I used canned broth or even a stock cube, but this Green Stracciatella soup is a perfect vehicle for homemade Chicken or Turkey Bone Stock. Traditionally the soup is just broth, eggs, and cheese, but for extra nutrition and taste, I like to add shredded spinach and arugula.
- Boil the broth, then reduce to a simmer.
- Beat 1 tablespoon Parmesan cheese into the eggs, then sprinkle the remaining cheese into the broth, stirring until it melts.
- Stir the simmering broth to create a swirling circular movement in it. Using a fork, gradually drizzle in the eggs. It will harden into raggedy strips as soon as it comes into contact with the hot, swirling broth. Don''t pour the egg in too fast. If you do, you won''t get the delicate ‘rag’ effect.
- Stir in the shredded spinach and arugula and cook until it has just wilted, about 1 minute. Taste for seasonings and serve immediately.
- 6 cups good low-sodium chicken or turkey broth (homemade is best!)
- 2 tablespoons freshly grated Parmesan cheese, divided
- 2 large eggs, beaten well
- 1 cup washed spinach leaves or tender Swiss chard, finely shredded into a chiffonade
- 1 cup arugula, well washed and finely shredded into a chiffonade
- Salt and freshly ground pepper, to taste
Ann's Tips and Tricks
If you use Swiss chard, reserve the stems for another dish.
For extra bulk, add a small handful of orzo into the broth as soon as it boils. Check the cooking time on the package, and start Step 3 about 2 minutes before the pasta is cooked.