Ingredients
6 c. chicken or vegetable broth
3 large eggs
1/4 c. grated Parmesan, plus more for serving
2 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh basil
1/4 tsp. ground nutmeg
Freshly ground black pepper
Kosher salt
Crushed red pepper flakes
4 c. fresh spinach
Preparation
Step 1Add broth to a large pot or Dutch oven. Bring to a boil, then reduce to a strong simmer.Step 2While broth is coming to a boil, add eggs, parmesan, parsley, basil, and nutmeg to a small bowl. Whisk until completely combined.Step 3Taste broth, and adjust the seasoning as desired with salt, black pepper, and pepper flakes.Step 4While stock is at a strong simmer, slowly add the egg mixture, stirring the broth in a circular motion so that strands of eggs form. (Take your time with this, it’s worth it.)Step 5Add the spinach, give it a quick stir, and let spinach wilt into the stock. Taste and adjust flavors once again.Step 6Distribute the Stracciatella among bowls and top with Parmesan and black pepper.
“Stracciatella” translates to “little rags” or “little shreds” in Italian. While this is not exactly the most appetizing translation, it makes sense visually in each of these namesake recipes. The original stracciatella was named after the eggs, poured slowly into the broth while being stirred, forming little strands (or shreds) while they cook. It’s a smart and simple way to use broth (particularly homemade) and is an easy meal that can be made with ingredients you likely already have on hand. We hope you love it as much as we do. Made this? Let us know how it went in the comments below!
