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Stracciatella Soup

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
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6 cups reduced-sodium chicken broth

2 large eggs

2 tablespoons freshly grated Parmesan

2 tablespoons chopped flat-leaf parsley

2 tablepoons chopped fresh basil leaves

1 cup lightly packed spinach leaves, cut in thin strips

Salt and freshly ground black pepper


  1. Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  2. Ladle the soup into bowls and serve.