Classic Italian Stracciatella Soup with Parmesan and Fresh Spring Greens
This light and elegant Italian egg drop soup features delicate ribbons of Parmesan-infused eggs swirled through a golden homemade broth, finished with tender spring greens. Perfect for a warming yet refreshing seasonal starter that comes together in minutes.
Ingredients
- 1.5 litres vegetable broth
- 4 large eggs
- 60g Parmesan cheese, finely grated
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 100g baby spinach leaves
- 1 small clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon freshly grated nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Extra Parmesan shavings for serving
Instructions
In a large bowl, whisk together the eggs, grated Parmesan, parsley, chives, and nutmeg until well combined. Season with a pinch of salt and set aside.
Pour the vegetable broth into a large saucepan and bring to a gentle boil over medium-high heat.
In a small pan, heat the olive oil over low heat and sauté the minced garlic for 1 minute until fragrant but not browned. Add to the broth.
Once the broth is at a rolling simmer, reduce the heat to medium-low. Slowly pour the egg mixture into the broth in a thin, steady stream while stirring gently with a fork in a circular motion to create delicate egg ribbons.
Continue stirring gently for 2-3 minutes until the egg strands are cooked through and form wispy shreds throughout the soup.
Add the baby spinach to the soup and stir gently for 1-2 minutes until just wilted but still vibrant green.
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Ladle the soup into warmed bowls, garnish with fresh basil leaves and extra Parmesan shavings, and serve immediately while hot.
Did you make this?
Upload your photo and show how it turned out.
