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Stracciatella II Recipe

Recipe by Pedro M. A. Neves

Stracciatella II is a rustic Italian egg drop soup from the Lazio region, featuring delicate ribbons of egg swirled into a savory broth enriched with spinach and pecorino cheese. This simple yet elegant dish transforms humble ingredients into comfort food that showcases the beauty of minimal preparation and maximum flavor. Light enough for a first course yet satisfying enough for a light main, it represents the essence of Roman home cooking.

Ingredients

• 1.5 liters (6 cups) beef or vegetable broth
• 200g (7 oz) fresh spinach, roughly chopped
• 4 large eggs
• 60g (2 oz) grated Pecorino Romano cheese
• 30g (1 oz) grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 tablespoons whole milk or cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 small garlic clove, minced (optional)

Instructions

1. Bring the broth to a gentle boil in a large pot over medium-high heat. Add salt if needed to taste.

2. While the broth heats, finely chop the fresh spinach and set aside. Combine the Pecorino Romano, Parmigiano-Reggiano, and chopped parsley in a small bowl.

3. In another bowl, whisk together the eggs and milk until well combined and slightly foamy, about 1 minute. Season with a pinch of salt and pepper.

4. Once the broth reaches a rolling boil, reduce heat to medium so the broth still simmers actively but doesn't boil too vigorously.

5. Slowly drizzle the egg mixture into the simmering broth while stirring continuously with a fork or whisk in one direction. This creates delicate egg ribbons or 'stracci' (rags).

6. Add the chopped spinach to the pot and stir gently for 1-2 minutes until the spinach is wilted and the egg ribbons are fully cooked.

7. Stir in the cheese and parsley mixture. Taste and adjust seasoning with salt and pepper as needed. Add a drizzle of extra virgin olive oil for richness if desired.

8. Ladle the soup into warm bowls and serve immediately, optionally finishing with a small drizzle of olive oil and additional Pecorino Romano.

Substitutions

• Substitute spinach with fresh chard, sorrel, or watercress for different flavor profiles
• Use vegetable broth instead of beef broth for a lighter, vegetarian version
• Replace Pecorino Romano with Grana Padano for a milder, slightly sweeter cheese flavor
• Substitute milk or cream with a splash of pasta cooking water for authentic rusticity

Tips

• The key to perfect stracciatella is continuous stirring while adding the egg—this creates delicate ribbons rather than chunks. Use a fork or whisk in consistent circular motions.
• Keep the broth at a gentle boil rather than a rolling boil; too vigorous heat can cause the eggs to clump into small curds instead of forming ribbons.
• For best results, bring all ingredients to room temperature before cooking, as this helps the eggs incorporate smoothly into the hot broth.
• This soup is best served immediately after preparation; do not let it sit for extended periods as the egg ribbons may break down and become grainy.

Stracciatella II represents the tradition of Roman cucina povera (peasant cooking), where economical ingredients like eggs, broth, and cheese create dishes of surprising elegance. The name derives from 'stracciare' (to tear or rip), referring to the torn, ribbon-like appearance of the cooked eggs in the broth—a hallmark of authentic preparation in Rome and the surrounding Lazio region.

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