Roman “Egg Drop” Soup

Name: Roman “Egg Drop” Soup
Yield: serves 6
Ingredients: 8 cups defatted homemade chicken stock (see page 40); 1 1/4 teaspoons kosher salt; 4 packed cups shredded fresh spinach leaves; 4 large eggs; 1/3 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving; Freshly ground black pepper

December 14, 2011

Stracciare means “to rip to shreds” in Italian, and, indeed, that is how this soup looks after you’ve stirred some beaten eggs with some grated cheese into a good chicken broth. Once you have a good chicken broth, the rest is easy. Stracciatella is usually served with shredded spinach and beaten egg, but I recall having it with just egg and cheese when spinach was not in season. In the Italy that I grew up in, seasons made a difference, not only in how we dressed, but in what we ate. This is a great restorative soup, served in most Italian families.

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