Stracciatella (roman egg-drop soup)

Every culture has an egg drop soup. There are probably as many recipes for stracciatella as there are cooks. Don’t be afraid to improvise. Use whatever greens you have in the fridge — kale, chard, even lettuce will do — or none, but the parsley is essential.

  • 6 c homemade chicken stock (organic low-sodium stock is a good alternative)
  • 4 eggs
  • 3 T freshly grated Parmigiano
  • sml handful flat-leaf parsley, chopped
  • 2-3 fresh basil leaves, chopped
  • small bunch spinach leaves (approx 1 c lightly packed) cut in thin strips (chiffonade)
  • 3-4 T semolina (optional)
  • pinch freshly ground nutmeg
  • squeeze fresh lemon
  • sea salt and freshly cracked pepper

Combine eggs, cheese, greens, herbs, semolina and nutmeg in a bowl. Whisk in about a cup of cold stock. Season.

Bring the remainder of the stock to a boil. Whisk in the egg mixture so the egg forms fine strands (straccetti). Simmer for another few minutes, stirring constantly. Right before serving, squeeze in the lemon juice and adjust seasoning if necessary. Serve with a little more grated cheese on the side.

Serves 6.