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Italian American Spinach Soup
Stracciatella ©2019 Thea Summer Deer

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.

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