Stracciatella Soup

For 3-4 People


  • 6 cups chicken stock, preferably homemade
  • 4 large eggs
  • 1 teaspoon finely zested lemon peel, optional
  • 1 pinch freshly grated nutmeg, optional
  • 4 ounces (1 cup) finely grated Parmigiano-Reggiano cheese
  • 5-6 handfuls baby spinach, chopped


Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the broth to a simmer.

Whisk the eggs: Whisk together the eggs and ¾ cup of the Parmigiano cheese until well combined, save the remaining ¼ cup of cheese to sprinkle on top of the soup just before serving. If using nutmeg, grate in a small amount—about a pinch worth—and whisk to combine. Set aside

Add the spinach and lemon zest to the broth: Stir the chopped spinach into the simmering chicken broth and cook until the spinach is heated through and the broth is simmering once more, about 5 minutes. Don’t be alarmed at the amount of spinach. It will wilt down to only about 1 cup in the soup. Stir in the lemon zest, if using.

Add the eggs: Slowly pour the egg mixture into the soup. Gently stir once or twice with a wooden spoon or a fork. Simmer, uncovered, for a couple of minutes without stirring, until the eggs are fluffy and set. They will float on top of the broth in a soft mass. Gently break up the eggs into soft clumps.

Serve: Ladle the soup into warmed bowls and sprinkle the remaining Parmigiano-Reggiano on top. Serve hot.

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