Roman "Egg Drop" Soup
Stracciatella alla Romana

serves: Serves 6

'Stracciare' means "to rip to shreds" in Italian, and, indeed, that is how this soup looks after stirring some beaten eggs with some greated cheese in a good chicken broth. Once you have a good chicken broth the rest is easy. Stracciatella is usually served with shredded spinach and a beaten egg, but I recall having it with just an egg and cheese when spinach was not in season. In the Italy that I grew up in, seasons made a difference, not only in how we dressed, but in what we ate. This is a great restorative soup, used in most Italian families.

8 cups defatted homeade chicken stock
1¼ teaspoons kosher salt
4 cups packed spinach leaves, shredded
4 large eggs
⅓ cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving


In a medium pot, bring stock to a simmer with 1 teaspoon salt. Once stock is simmering, add spinach and cook until tender, about 3 minutes.

Meanwhile, in a medium bowl, whisk together eggs, grated cheese, remaining 1/4 teaspoon salt and some freshly ground black pepper to taste.

Once spinach is tender, add about 1/3 of the egg mixture to the soup, while continuously whisking, to make shreds of eggs. Add remaining eggs in 2 more batches, letting the soup return to a boil between additions. Once all of the eggs have been added, bring soup to a final boil and use the whisk to break up any large clusters of eggs. Serve soup with additional grated cheese.