Stracciatella (Italian Egg Drop Soup)

Ingredients

Preparation

1. In a bowl, whisk together the eggs, salt, parsley, and Parmesan.
2. Add a ladle of cold chicken broth in the bowl and stir.
3. In a medium-sized pot, bring the rest of the broth to a gentle simmer. If using spinach, add them to the hot broth and cook for about 2 minutes, until wilted and tender.
4. Pour in the egg mixture slowly into the simmering broth, gently stirring constantly with a fork or whisk.
5. Turn off the heat and let the soup sit for 2 to 3 minutes, until the eggs are set and have formed the signature little ribbons or “rags.”
6. Ladle the soup into bowls. Garnish with freshly cracked black pepper, and if desired, fresh parsley and grated Parmesan. Buon appetito!