Stracciatella Soup

I love making soups this time of year and I am always on the search for more soup recipes.  I had never heard of stacciatella soup before but stumbled upon it while browsing soup recipes on the Internet.  With chicken broth, spinach and Parmesan cheese, it sounded like something Matt and I would love-and sure enough, it was! Plus, I thought the name sounded intriguing-the Italian language is so beautiful and I really like that there is such a fancy sounding name for such a simple dish. 

  I ended up making this soup on a busy weeknight-it was a great weeknight meal since it was quick and easy to prepare.  The soup was delicious and I will definitely be making it again this winter!

Stracciatella Soup

6 cups reduced-sodium chicken broth

2 large eggs

2 tablespoons freshly grated Parmesan

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped fresh basil leaves

1 cup lightly packed spinach leaves, chopped

Salt and freshly ground black pepper

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.

Ladle the soup into bowls and serve


Source: Giada de Laurentiis