• Lily Scott

Stracciatella (aka Egg and Cheese Soup)

Mmmmmmmmmm. I make Stracciatella when I can't think of anything else to make. When I just have a little broth, egg and the bottom of a box of spinach (or a frozen bag of it!). It has a long history in Italian cooking. The country loves it so much that it inspired a gelato flavor!! Next time you see vanilla gelato speckled with shavings of chocolate- think of this beautiful soup and know that, in Italy, soup inspires dessert!


2 pints Lily's Ladle Chicken Bone Broth

2 cups water

3 eggs

1/4 cup grated parmesan

1/2 cup fresh parsley

2 cups fresh spinach

pinch of cayenne pepper

salt and pepper to taste


  1. In a large soup pot on med-high heat, combine broth and water. Bring to a simmer.

  2. In a small bowl, whisk together the eggs, parmesan and parsley. Slowly stir in the egg mixture into the simmering broth.

  3. Add spinach, salt and cayenne to taste. Serve immediately!

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