Stracciatella (Italian Wedding Soup): The Fastest Soup Ever

If you’ve never tried stracciatella soup, you are missing out. This soup is absolutely delicious and ready in a SNAP.

This always feels to me like the Italian version of egg drop soup. It has different flavors and a different texture, but it has those same beautiful egg strands throughout the broth.

Apparently, I’m on a bit of a soup kick right now. Maybe it’s because you can find soups that are not super heavy in the oppressive heat we’ve got right now. Or maybe I’m just being lazy, and I’ve got some soups that are super easy to throw together.

Take tonight’s soup, for instance. It took me a total of ten minutes to make it, and only about four of those involved actually paying attention to the recipe. The rest of it was getting the wee ones’ plates and cups full of their dinner and setting the table.

This is a recipe I love – and not only because it can be tossed together so quickly. It’s perfect for the days where I don’t have a ton in the fridge but I do have some leftovers that need to be used or tossed. For this one, even if the spinach is getting old and might turn soon (e.g., no more spinach salad for me!), it works just fine in the soup.

How to Make Stracciatella Soup 

Ingredients:
6 c chicken or vegetable broth (I always use chicken, but so easy to make vegetarian)
10 oz baby spinach, chopped (or be lazy like me and don’t bother to chop them)
3 eggs
1/2 c Parmesan cheese
1/4 t pepper
1/4 t nutmeg (no I don’t measure either of these last two; I simply grate until I have what looks like enough)

Directions:
Boil the broth.

While you’re waiting for the broth to boil, crack the eggs into a bowl and whisk lightly. Add the cheese, nutmeg, and pepper and mix again.

Once the broth is boiling, add the spinach. Stir and bring back to a boil. Remove from heat and whisk in a circle. While whisking, add the eggs in a stream to create a vortex – this will make long strands of eggs, like in egg drop soup. (I made a smaller version of this recipe with the ingredients not measured so I didn’t have enough broth, which is why my eggs turned out as they did. I was still yummy though!)

Let it cool a few minutes, and serve. Yum! I had about two cups of this, and I was absolutely full afterwards. It’s amazing how something so small and light and easy is so filling.

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