Stracciatella With Spinach
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½quarts chicken or turkey stock
- Salt
- freshly ground pepper to taste
- 2large or extra large eggs
- 1½tablespoons semolina
- ⅓cup freshly grated Parmesan (1½ ounces)
- 16-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
239 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 18 grams protein; 1038 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the stock in a large saucepan or soup pot. Remove ⅓ cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
- Step 2
Beat the eggs in a bowl, and stir in the ⅓ cup of stock, the semolina and the cheese.
- Step 3
Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little “rags” form. Taste, adjust seasoning and serve at once.
Tip
- Advance preparation: The stock can be made months ahead and then frozen, or four days ahead and then refrigerated. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
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Cooking Notes
Michele
This was our "soul food" in my family (Italian) - if you said one word about not feeling well - out came the pot, stock, eggs, pastina and spinach and in a blink of an eye - Mom had it on the stove and in your belly. LOVE.
Hedi
Lovely recipe. I added pastina (and left out the semolina) as that was how it was prepared when I first tasted it. Benefits from a drizzle of good olive oil as well.
PaulB
Excellent! Did a half recipe for the two of us, exactly as written, and it would have been just fine "as is." But, adding cooked (store-bought Nana brand) spinach and ricotta ravioli made it into a fine Sunday-night light supper that I'd serve to any Italian foodie. Kudos, Martha Rose
Susan O
Comfort food at its best. The better the stock, the better the soup.
Alice K.
I made this today for lunch. I woke up feeling pretty awful -- this was exactly the type of soup I craved. It was easy to make; I had vegetable stock already in the fridge. I quickly put the rest of the ingredients together, but took the spinach down to 4 oz, which was plenty. Having had two bowls, I sat down to write this review. Then back to bed! I'll have more soup later. It is a good alternative comfort soup for us vegetarians who don't want to have chicken soup.
Larissa
For a more low sodium approach, I took the semolina and salt out. Instead, I added flavor with garlic, a splash of onion and a little basil. It's very tasty! Thank you <3
Patrizia
In Rome,I've only had this comforting and nourishing soup served 'semplice,'just chicken broth,parmigiana,beaten egg, semolina,and some chopped parsley. But at home I've made it with spinach and pastina (lots to choose from),which makes the soup a little more substantial,good for a light meal. Gift from the Roman Gods.
Rich,homemade stock is tops,but a good commercial chicken broth works,too.
sandy
Easy and satisfying. Left out the semolina, subbed baby kale, increased parm. Used turkey broth frozen after Thanksgiving. Delicious.
AlexG
I'm confused as to what semolina is - where I live we only have semolina flour. Is the flour sprinkled in?
John Wilkinson
I substitute a tiny pasta, whatever I can find (1 cup). I also load up on spinach to avoid having to make a salad. Use store bought stock as well. Huge hit at home.
Dawn JM
I'm confused about the semolina, but don't see this adressed anywhere. We are adding semolina *flour* to the broth? Or am I missing some other form of semolina? How to keep that from clumping? I would love to see a video of this.
CarolZ
This soup defines comfort food from my childhood (minus the semolina). We called it Wedding Soup? Definitely doesn’t take an hour to make. It’s blazing fast to whip up, making it a fan favorite for quick winter weeknight dinners. I can crank this soup out in about 15 minutes at this point. Great recipe for young cooks too. Not complicated, included ingredients that are easy to keep on hand, healthier than take out, quick and delish!
Dylan C
I added red pepper flakes, an extra egg, two large cloves of minced garlic, four scallion whites, lemon juice, and 16 oz of orzo. Delicious. Boil stock, add orzo til al dente, move to a low simmer, and add remaining ingredients. 10/10
Daisy
Used vegetable stock. Came out great. Made a couple more times. Once there was only plain couscous available. Still tasted good.
Merel
Delicious! Fresh and zingy, yet comforting. I made smaller meatballs because I wanted them more bite-sized.
jane
Fantastic soup! I think homemade stock is essential for a good depth of flavour. I sautéed a bit of onion and garlic to add to the broth. The most comforting bowl of soup I’ve had in a long while - SO delicious!
David
I start with about 1-2 cups of chopped onion which I sauté in 1 Tbsp of olive oil. I then add 2 cloves of minced garlic. I add the 3 cups of chicken broth and bring it to a simmer and let the onion and garlic cook in the stock for 10-15 minutes. I then proceed with the rest of the recipe as written
Bledsoeo
Lovely, but a little bland. I've tried adding some parmigiana cheese rinds and dry white wine to the broth. Remove the rinds before adding in the spinach. The overall soup is very satisfying.
Shaw Rosen
It might not be traditional but this greatly benefited from some garlic. Just one large clove.
David
I finely chop a small onion and mince a couple of clothes of garlic which I sauté in olive oil before adding the stock. From there in, I follow the recipe as written. DELICIOUS, fast, and easy!
Daisy
I'm eating this as I type. Ti make it vegetarian I used vegetable stock from the store. I wish I had used low sodium. But the flavor is great. A perfect light soup for a cold day.
Megan
In my family, my Nanitta made this soup with escarole and endive greens. I highly recommend swapping out the spinach for either both or just one of the greens, chopped up of course... it makes a much better soup. And of course, adding mini meatballs makes this wedding soup.
bluerroses
The soup begged for more seasoning. I added 4 tbs. light miso, extra salt and white pepper. Used a bag of frozen spinach to save time. As suggested by another reviewer, I added ravioli, which made it more substantial.
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