Stracciatella (Italian Egg Drop Soup)
Created by Rori Trovato
Servings: Serves 6
  • 6 cups chicken broth
  • 3 large eggs
  • 1/3 cup grated Parmesan cheese , plus more for garnish
  • 2 tablespoons semolina flour
  • 1 cup coarsely chopped spinach
  • 1 tablespoon chopped parsley
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper , to taste
  • Directions
    In a large pot, heat 4 cups stock on high heat. In a bowl, combine remaining 2 cups stock, eggs, cheese, semolina, spinach, parsley and nutmeg; whisk until well blended.

    When stock comes to a boil, whisk in spinach-egg mixture and reduce heat immediately to low. Continue whisking 4 to 5 more minutes. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.