Stracciatella soup

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Stracciatella is a light Italian soup that cooks in just 15 minutes. Delicious and nutritious, it's perfect for summer. Stracciatella is made with meat or chicken broth, adding a beaten egg, grated Parmesan cheese, and fresh herbs. This is the most interesting part of the soup: the broth is stirred to form a vortex, and the egg mixture is poured into this vortex in a thin stream. Add fresh spinach at the very end for a healthy fiber boost, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tbsp. lightly salted chicken broth
2 large eggs
2 tbsp. l. freshly grated parmesan
2 tbsp. l. chopped parsley
2 tbsp chopped fresh basil leaves
1 cup spinach leaves, cut into thin strips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, basil, eggs, Parmesan cheese

Cooking the dish according to the recipe:

In a large saucepan, bring the broth to a boil over medium-high heat. In a bowl, combine the eggs, cheese, parsley, and basil. Reduce the heat to medium-low. Stir the broth in a circular motion.
Gradually pour the egg mixture into the broth, stirring gently with a fork until thin strands of egg form, about 1 minute. Add the spinach and season with salt and pepper to taste.