Have you ever heard of Stracciatella soup? It’s basically an Italian version of egg drop soup. The loose Italian translation of Stracciatella is little rags. And the “little rags” they’re referring to are the strands of egg and spinach that float within the chicken broth of this delicious soup. It's not only easy to make, it’s so inexpensive, that you’ll be going from rags to riches in no time. Seriously with the holidays behind us, this is a perfect light meal to both save money and stay on track if you've made resolutions to eat healthier a few weeks back. And it's perfectly comforting on these frigid days.
Prep time: 5 min
Cook time: 5 min
- 4-6 cups gf chicken broth (depending on how much broth you like)
- 4 eggs
- 4 tbsp of grated pecorino Romano (plus more for garnish)
- 9 oz fresh baby spinach, washed
- In a medium pot, bring the broth up to a boil.
- Beat the eggs and pecorino together.
- Once the broth reaches the boiling point, slowly stream in the egg mixture stirring continuously to form strands of egg within the broth.
- Add the baby spinach and stir for 1-3 minutes or until it has wilted down then serve.
- To garnish top each bowl with a little more pecorino, a drizzle of olive oil or a bit of cayenne if you’d like.