Stracciatella Soup


  • 6 cups reduced-sodium chicken broth
  • 2 large eggs
  • 2 tablespoons parmesan, freshly grated
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 1 cup lightly packed spinach leaves, cut in thin strips
  • salt, to taste
  • freshly ground black pepper, to taste


  1. Pour the broth into a large saucepan.
  2. Place the saucepan on the stove-top over medium-high heat and bring the broth to a boil.
  3. In a separate bowl, whisk together the eggs, parmesan, parsley, and basil until blended.
  4. Reduce the heat on the stove-top to medium-low and gently stir the broth in smooth circular motions with a fork.
  5. Slowly and gradually pour the egg mixture into the broth as you stir and cook it for 1 minute. Using a fork helps create thin, tender strands of eggs.
  6. Stir in the spinach.
  7. Season with salt and pepper.
  8. Serve hot.

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