Stracciatella Soup

⏱ 25 mins 🍽 4-6 serving(s) 🏷 Lemon

This classic Italian stracciatella soup is a light, brothy starter enriched with a whisked egg and brightened with fresh lemon. Shredded spinach adds colour and texture, while a garnish of Parmesan cheese provides a savoury finish. It's a simple, elegant dish that comes together quickly, making it ideal for a speedy lunch or a first course before a larger meal. The recipe yields 4 to 6 servings.

Stracciatella Soup

Ingredients

  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 cups chicken stock
  • 2 teaspoons grated lemons, zest of
  • 1 lemon, juice of
  • salt, pepper to taste
  • 1 egg
  • 1 cup spinach, shredded
  • parmesan cheese (to garnish)

Method

  1. Combine the cornstarch with 1/4 c water and set this mixture aside.
  2. In a saucepan, bring the chicken stock and the rest of the water to a rolling boil.
  3. Lower the heat and stir in the lemon zest, salt, pepper and fresh lemon juice.
  4. Whisk the cornstarch mixture into the pan and continue stirring for 2-3 minutes while it simmers.
  5. Pour the egg into the soup in a slow, steady stream while stirring with a spoon.
  6. Add the shredded spinach, let the soup return to a boil, then take it off the heat.
  7. Ladle into bowls and garnish each serving with grated Parmesan cheese.

Nutrition (per serving)

Sodium282600 mg

Recipe details

CategoryLemon
Authorchia2160