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Stracciatella Soup with Spinach

This classic Italian soup is similar to Chinese egg drop soup, with beaten eggs streamed into hot broth. Spinach and grated Parmesan add extra nutrients and flavor to this easy and comforting recipe.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
95 calories per serving


> 6 cups low-sodium chicken broth
> 1 (8 oz) bag fresh spinach
> 3 cloves garlic, minced
> 3 large eggs
> 2 tbsp grated Parmesan cheese, plus more to serve
> 1 tbsp chopped parsley


In a large pot on medium, bring the broth, spinach, and garlic to a simmer. Meanwhile, in a medium bowl, beat together the eggs, Parmesan, and parsley with a fork.
Stir broth quickly to create a whirlpool. Immediately, slowly stream egg mixture into broth, stirring with a fork to break egg up into ribbons. Cook 1 min. Season with salt and pepper. Serve warm with extra Parmesan, if desired.

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