Stracciatella (Spinach & Egg Soup)

Recipe from The New Basics Cookbook
by Julee Rosso & Sheila Lukins


As you can see I did not use the photo of the finished soup as my main picture because you would have looked at it and passed this post right up!

I chose this recipe because it sounded interesting, not to mention easy, and would be quick to make; and who doesn't need quick during the holidays?!

Not the most enticing looking soup, but it wasn't half bad. Not sure if I will give this another try. Then again I may - it was quick and healthy, and some days I don't feel like making a real complex meal.

Success meter (1-3): 2

Chiffonade the spinach and place in large soup bowls.

Top the spinach with Parmesan-Reggiano and freshly ground pepper.

If I do try this again, I will add the spinach and cheese to the broth. It was a bit messy stirring the broth in the bowl itself. Also would use a little less cheese. The Parmesan was deffinitely the dominant flavor.

Bring the broth to a boil, remove from heat and add egg mixture, stirring constantly.

Looks great! IF I were making a custard - which I wasn't.

I brought the broth back to a boil to make sure the eggs were cooked, stirring constantly in hopes the egg would form ribbons - like they do when you order egg-drop soup from a Chinese restaurant.

No beautiful ribbons - just curds.

I told you it was not pretty - but really, it wasn't bad.

Actually as I sit here and type this, I'm thinking it would be worth a second try; even just for the sake of getting the egg to form ribbons instead of curds. Maybe I poured the egg in too fast, I was trying to take a picture of the egg being poured and forming ribbons (I had swirled the broth beforehand to keep the egg moving in a circular motion). Hmmm..

Stracciatella (Spinach & Egg Soup)

Serves 2

4 ounces fresh young spinach leaves, trimmed, well rinsed and dried

¼ cup freshly grated Parmesan Cheese

Freshly grated black pepper, to taste

1 egg

1 tsp. fresh lemon juice

2 cups chicken broth

Salt, to taste

Freshly grated Parmesan cheese, for garnish

1.     Cut the spinach into chiffonade (very thin strips). Divide it between two large soup bowls, and sprinkle with the cheese and a grating of pepper.

2.     In a small bowl, beat the egg and lemon juice together.

3.     Heat the broth just to a boil, then remove it from the heat. Stir in the egg mixture until the broth is ribbony and slightly thickened. Ladle over the spinach, and stir just until wilted.

4.     Add salt, if needed, and serve immediately, with additional grated cheese on the side.

The New Basics Cookbook/Julee Rosso & Sheila Lukins