Stracciatella is possibly the easiest soup to make on the planet. Really. All you need is stock, spinach, an egg, and some parmesan cheese. It’s ready in about five minutes flat, from the time you open your fridge to the time you sit down to slurp. And it’s really, really good.
Stracciatella is something I learned to make in college, and it fell off my radar some time after leaving New York. I’m not sure why exactly, but somewhere between crazy hot Miami and crazier hotter Asia I stopped making soup and forgot about stracciatella entirely. Enter a random email from Tasting Table last week and I practically tripped over my feet in my sprint to the kitchen to make a scrumptious pot. Lucky for me, I had a fresh batch of vegetable stock on hand that I had made the evening prior.
Put two cups of stock to over high heat and season with salt. Meanwhile, beat an egg with a tablespoon or two of freshly shaved parmesan cheese in a bowl. Once your broth is vigorously boiling, pour the egg and cheese mixture into it. Add a fistful or two of fresh spinach, stir to combine, and season to taste. Finish with a squeeze of lemon juice and serve immediately.
Simple, clean, light, and bright — I cannot begin to express how phenomenal this soup is. I could eat it around the clock. The next time you’re sapped from a long day or need a quick and tasty lunch before running out the door, think of stracciatella. Accompanied by a hunk of crusty bread and a glass of crisp white wine, it’s simple and satisfying and then some.
