Italian Egg Drop Soup, Stracciatella
A quick Italian soup with savory broth, tender greens, Parmesan and delicate egg strands for a simple, comforting bowl.
Prep 5 min · Cook 6 min · Total 11 min · Makes 4 servings
Ingredients
- 4 cups chicken stock, lightly salted
- 1 large egg
- 4 teaspoons finely grated, lightly packed Parmesan cheese
- 1 Tbsp panko breadcrumbs or semolina flour
- Pinch of freshly ground black pepper
- A handful of spinach leaves, sliced into 1/2-inch ribbons
Directions
- Pour the stock into a 2-quart saucepan and warm it until it reaches a simmer. While that heats, whisk the egg, Parmesan cheese, breadcrumbs if you are using them, and black pepper together in a medium bowl. When the stock is gently bubbling, add the sliced spinach. Slide the cheese and egg mixture into the hot stock, scraping the bowl as needed, and resist stirring right away. After a few seconds, stir it through the soup. Continue cooking at a gentle simmer for another minute.
- Taste, then season with additional salt and pepper if you like.
- Serve right away.