Handed down through the Italian side of my children's family, Stracciatella is a term used for different types of Italian food including this soup. Popular around Rome and southeastern Italy, Stracciatella is essentially a warm, fragrant and nourishing egg drop soup made with lemon, and Parmigiano Reggiano. The addition of spinach is an American variation and I have even made it using fresh nettles in the spring.
2 quarts organic chicken stock (bone broth)
1 large yellow onion, thinly sliced
2 bags organic spinach, washed, dried and coarsely chopped (approx. 4 cups)
1 cup finely grated Parmigiano-Reggiano (plus additional for serving)
3 large, range free egg yolks
3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
¼ teaspoon white pepper
½ teaspoon sea salt
½ teaspoon nutmeg
1 cup freshly grated Parmigiano Reggiano
Bring broth, onion, salt and peppers to a boil and simmer until onions are transparent. Add spinach and reduce heat to low. Separately whisk egg yolks with nutmeg, adding lemon juice slowly, then add a few ladles of hot broth skimmed off the top to equalize the temperature. Add egg mixture back to the pot slowly while gently whisking the broth. Simmer slowly for another 5 minutes. Whisk in cheese and serve hot.
Learn more about the medicinal properties of Nettles.