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Stracciatella Soup Recipe

Recipe by Pedro M. A. Neves

Stracciatella soup is a beloved Roman classic featuring delicate egg ribbons stirred into a savory broth with spinach and Pecorino Romano cheese. This elegant yet rustic soup is quick to prepare and delivers comforting, authentic Italian flavor in a single bowl.

Ingredients

• 1 liter (4 cups) beef or chicken broth
• 150g (5 oz) fresh spinach, roughly chopped
• 3 large eggs
• 50g (2 oz) Pecorino Romano cheese, finely grated
• 25g (1 oz) Italian bread crumbs or panko
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste
• Pinch of nutmeg

Instructions

1. Heat the broth in a large pot over medium-high heat until it reaches a gentle boil. Skim any foam that rises to the surface.

2. While the broth heats, prepare the egg mixture by whisking together eggs, grated Pecorino Romano, bread crumbs, minced garlic, salt, pepper, and nutmeg in a bowl until well combined.

3. Heat olive oil in a small pan over low heat and add the chopped spinach, wilting it for 1-2 minutes. Set aside.

4. Once the broth is at a rolling boil, reduce the heat to medium so it maintains a gentle simmer.

5. Slowly pour the egg mixture into the simmering broth while stirring constantly with a fork. The eggs will form delicate ribbons as they cook.

6. Continue stirring for 2-3 minutes until the egg ribbons are fully set and no raw egg remains. Stir in the wilted spinach.

7. Taste and adjust seasoning with salt and pepper. Ladle soup into serving bowls and finish with a light drizzle of olive oil and additional grated Pecorino Romano.

Substitutions

• Replace Pecorino Romano with Parmigiano-Reggiano for a slightly milder flavor
• Substitute fresh spinach with frozen spinach (thawed and squeezed dry) in equal quantities
• Use vegetable broth instead of beef or chicken broth for a vegetarian version
• Replace bread crumbs with finely grated Mozzarella di Bufala for creamier texture

Tips

• The egg mixture must be added to actively simmering broth; if the broth is too cool, eggs will clump instead of forming ribbons
• Stir constantly when adding the egg mixture to ensure even distribution and proper ribbon formation
• This soup is best served immediately after cooking while the egg ribbons are tender and the broth is hot
• For extra richness, add a small knob of butter or a drizzle of truffle oil just before serving

Stracciatella, meaning 'little rags' in Italian, refers to the delicate torn appearance of the cooked eggs. This soup is a staple in Roman and central Italian cuisine, traditionally served during spring when fresh spinach is abundant and at its peak flavor.

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