Stracciatella With Spinach

By Martha Rose Shulman

Stracciatella With Spinach
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(384)
Comments
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This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It’s traditionally made with chicken stock, but why not use turkey stock instead?

Featured in: Taking Stock After Thanksgiving

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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.

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Preparation

  1. 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.

  2. Step 2

    Beat the eggs in a bowl, and stir in the ⅓ cup of stock, the semolina and the cheese.

  3. 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.

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Ratings

4 out of 5
384 user ratings
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Comments

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

Jill Derickson

How does this recipe take an hour to prepare? Make it includes time to MAKE the stock?

Romy

This was a real crowd pleaser the other day! easy to make and the cheese and spinach flavors really were the showstoppers here!

pamela

Funny, my first thought was to just used pastina in this soup, but I usually make a recipe the first time as written…..Next time I will try the pastina. Turned out it was a wonderful light soup for a late Saturday evening on a chilly night. So either way, its a winner

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