Yummy Stracciatella Soup

When I was a kid, my mother used to make a delicious and easy to put together soup using Lipton Chicken Soup, (Beware: contains gluten, very high sodium and is essentially a very phoney food). She also added frozen spinach into the boiling broth for about 10 minutes. I was not a vegetable eater as a child but this dish went down very easily. Once the soup was ready and added to our bowls, my mom topped off this steaming pleasure with a bit of grated Locatelli Romano cheese, (similar to Reggiano Parmegiano).

As an adult, my palate has expanded a bit, thankfully, and I now add whisked eggs to this broth. Janet and I love my spinach and egg drop soup, or in Italian, Stracciatella Soup. It’s perfect following our first pass at my homemade chicken soup which is full of clean, fresh organic chicken, carrots, and celery. Well, after eating our chicken soup the first night, there’s usually plenty of broth leftover for a second round. The problem is that there’s not much chicken or anything else remaining.

So, problem easily solved with Yummy Stracciatella Soup. Adding eggs and spinach more than make up for the missing chicken and veggies. And it’s so, so easy to preparer. I simply remove my leftover soup from the freezer to defrost, take out a package of organic, frozen spinach, beat about 3 eggs and mix and simmer them all together for a fantastic, full meal. Love it!

If you’ve never made homemade chicken soup, check out my recipe here. If you don’t have time to make your own broth, no problem at all. Pick up a container of gluten-free, zero sodium chicken stock  and go for it. I promise you won’t be sorry. Buon appetito!

Ingredients - Serves 2-3 people

•         4 cups of chicken stock, (I use Pacific Organic Simply Stock Chicken/Unsalted . This is gluten-free, and contains no sugar or horrible MSG.)

•         2-3 eggs, (I use Country Hen or any organic, cage-free eggs especially from your local farmers market.)

•         1 bag of frozen spinach, (I use Woodstock Organic Cut Spinach.)

•         Locatelli Romano or your grated cheese of choice. (Do not use sprinkle or grated cheese that comes out of a canister.)


5 minutes / Total cooking time – 20 minutes

•         Add the chicken broth/stock to a high flame to initiate a boil.

•         Beat the eggs while waiting for broth to come to a boil. Add a pinch of sea salt and black pepper.

Optional: You may also want to add approximately ½ - 1 teaspoon of grated cheese to this mixture.

•         Add the frozen spinach – Do Not Thaw – to the broth once it begins to boil. Simmer partially covered, stirring occasionally until the spinach is almost tender – about 4 minutes. (You will need to lower the flame to medium once the broth has warmed and defrosted the spinach.)

•         Reduce the heat of the flame to low. Add in the beaten eggs in a slow, steady stream and whisk into the broth and spinach. Let simmer for approximately 2-3 minutes.

•         Allow the Straciatella Soup to go on a low boil for an additional 4-5 minutes.


Add the soup to a warmed bowl and top with a bit more grated cheese.

And, there you have it: Warmth, love and strength served in a bowl. Enjoy my friends!