Stracciatella Soup
Silky Italian egg-drop soup with chicken broth, finished with a cloud of beaten egg and fresh herbs. Light, elegant, and ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 238
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Bring broth to a steady simmer in a large pot over medium heat.
Step 2
Add rotisserie chicken and lemon zest. Stir and simmer 2 minutes.
Step 3
Add spinach and stir until just wilted, about 30 seconds.
Step 4
Whisk eggs with Parmigiano-Reggiano and lemon juice in a bowl.
Step 5
Slowly drizzle egg mixture into simmering broth while stirring constantly to create ribbons.
Step 6
Remove from heat. Taste and adjust salt and pepper.
Step 7
Ladle into bowls and top with fresh parsley or dill. Serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- whisk
- wooden spoon
- ladle
- small mixing bowl
- microplane or fine grater
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