Green Stracciatella - Cook For Your Life- anti-cancer recipes

Green Stracciatella

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

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...

This soup is fast and easy and easy to make. Canned broth or even a stock cube are good options to use, 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, add shredded spinach and arugula.


  • 6 cups good low-sodium chicken or turkey broth (homemade is best)
  • 2 tablespoons parmesan cheese, freshly grated, divided
  • 2 large eggs, beaten well
  • 1 cup spinach leaves or tender Swiss chard, washed, finely shredded into a chiffonade
  • 1 cup arugula, well washed and finely shredded into a chiffonade
  • Salt and pepper, to taste

Nutrition Facts


190 cals


8 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


15 g


6 g


1 g


14 g


949 mg


  1. Boil the broth, then reduce to a simmer.
  2. Beat 1 tablespoon parmesan cheese into the eggs, then sprinkle the remaining cheese into the broth, stirring until it melts.
  3. 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.
  4. Stir in the shredded spinach and arugula and cook until it has just wilted, about 1 minute. Taste for seasonings and serve immediately.

Chef Tips

If using 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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