Italian Stracciatella Egg Soup (Print Version)

Delicate egg ribbons in savory Parmesan broth with spinach, ready in 25 minutes.

# What You Need:

→ Broth Base

01 - 5 cups (1.2 liters) chicken broth, or vegetable broth for a vegetarian version

→ Egg Mixture

02 - 3 large eggs
03 - ½ cup (50 g) finely grated Parmesan cheese
04 - 2 tablespoons fine breadcrumbs (optional, for a thicker texture)
05 - 2 tablespoons fresh flat-leaf parsley, finely chopped
06 - Salt and freshly ground black pepper, to taste

→ Finish and Garnish

07 - 2 cups (60 g) fresh baby spinach leaves, roughly chopped (optional)
08 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Pour the chicken or vegetable broth into a medium saucepan and set it over medium heat. Bring to a gentle simmer, avoiding a full rolling boil.
02 - In a mixing bowl, whisk together the eggs, grated Parmesan, breadcrumbs (if using), chopped parsley, salt, and pepper until smooth and evenly combined.
03 - Reduce the heat to low. While stirring the simmering broth continuously with a whisk or fork, slowly drizzle the egg mixture in a thin, steady stream. The eggs will cook instantly, forming delicate, wispy stracciatella ribbons throughout the broth.
04 - Stir in the chopped spinach, if using, and cook gently for about 1 minute until just wilted. Taste the soup and adjust the salt and pepper as needed.
05 - Ladle the hot soup into bowls and finish with an extra shower of grated Parmesan cheese. Serve immediately alongside crusty bread if desired.

# Expert Tips:

01 -
  • It is the fastest soup you will ever make that still tastes like someone spent all afternoon on it.
  • The egg ribbons look impossibly elegant but require zero skill, just a fork and a little patience at the pot.
02 -
  • If the broth is boiling too hard when you add the eggs you will get tough rubbery curds instead of silky ribbons, low and slow is the secret.
  • Stirring in one direction consistently helps the strands form evenly and keeps them from clumping into a scrambled mess.
03 -
  • Whisk the egg mixture right before you pour it in because letting it sit too long makes the breadcrumbs absorb the liquid and turn gummy.
  • Use a fork instead of a whisk for stirring the eggs into the broth because it creates thinner, more delicate ribbons that look restaurant worthy.

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