Stracciatella Alla Romana

4 cups chicken stock (lightly salted)

1 large egg

4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)

1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)

Pinch of freshly ground black pepper

A handful of spinach leaves, sliced into ½-inch ribbons (can also use chard, arugula, sorrel, or any tender green)

Simmer the stock: Place stock in a 2-quart saucepan and bring to a simmer.
Whisk together the egg, Parmesan, and breadcrumbs: In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.
Stir in the spinach: Once the stock is simmering, stir in the sliced spinach.
Pour the egg mixture into the soup: Pour/scrape the cheese and egg mixture into the simmering stock, do not stir. After a few seconds, stir the mixture gently into the soup. Cook at a gentle simmer for another minute. Taste the soup and add more salt and pepper if you wish. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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