Stracciatella With Spinach

By Martha Rose Shulman

Stracciatella With Spinach
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(367)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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 by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
367 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

Jen of Wilton

I use Swiss Chard instead of spinach. One of my family’s favorite soups.

Liz

So easy, so good, just make it and enjoy!

Mary - below Kentucky

So easy. So delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.