Stracciatella Soup

We just came back from a long weekend with both families.

That’s right, the Greek and Italians and Armenians wen away together and everyone came back alive!

The only problem is, I came back with more of me than I left with. Family gatherings always mean lots and lots of eating (and drinking). So I need to detox a little today.

When a light day is needed, I always turn to this easy and delicious soup.

Stracciatella is basically an Italian egg drop soup. It’s a few simple ingredients that, together, make a deliciously warming and filling dinner after a night or two of overindulging. It’s also a great meal when you are feeling a little under the weather.

You will need

  • Chicken broth
  • 4 eggs
  • Spinach
  • Parmesan Cheese
  • Salt and pepper

Bring a pot of chicken broth to a slow boil.


I used a box of low sodium broth. You can use as much broth as you need to fill as many bowls of soup as you plan on making.

While the broth comes to a bubble, crack four eggs in a bowl, add salt, pepper and Parmesan cheese to the eggs. I used 4 eggs figuring 2 eggs per person. Adjust the number according to your needs.


Whisk the eggs and pepper and cheese until they are smooth.


When the broth is boiling, use a wooden spoon and stir the broth so the liquid is swirling.


As you stir, pour the beaten egg mixture into the broth, slowly.

The egg mix will catch in the broth whirlpool and the eggs will start to set in yellow, noodle-like strands. It only takes about a minute.


Once the eggs are set, toss in the baby spinach and stir until it wilts.


Season with more salt and pepper if necessary.


Dish up into big bowls and enjoy on the couch in your pj pants.