Stracciatella Soup

Serves 4
If my brothers and I were ever sick growing up, this is the food we were given to eat. It was cozy and tasty and a way to deliver that important medicine, chicken broth. We called it rag soup because when the eggs and cheese are poured into the hot broth, it resembles raggedy rags. I added the spinach and garlic just to make it healthier.


  • 1 quart chicken stock
  • 4 large eggs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 2 cups baby spinach


  1. Bring chicken stock to a simmer in a medium-size saucepan.
  2. Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.
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