Kat’s California Salsa’s Kathleen Montgomery: Stracciatella Soup by my Pop-Pop. You can only make this while listening to “La Traviata” really really loud. My Pop-Pop Guglielmo would have appreciated that, as it truly creates a moment.
Gather family and good friends, and serve it with crusty bread and good extra virgin olive oil for dipping. And wine, of course. This soup is amazing as leftovers, too. I have been known to eat it cold for breakfast. Don’t judge. 🙂
Stracciatella Soup by Kat’s California Salsa’s Kat’s Pop-Pop
- 6 cups good chicken broth; homemade, if you have it
- 4 large eggs
- 6 heaping tablespoons freshly grated Parmesan cheese. Some people like grated; I like the shredded. Use what you like.
- 4 tablespoons chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil leaves
- 3 cups packed spinach leaves. You can cut it into strips, but I like the whole leaf hanging off the spoon.
- 1 cup stelle (small star-shaped) pasta
- salt and freshly ground black pepper
- Bring the chicken broth to a boil in a really big pot over medium-high heat.
- Add the stelle (small star-shaped) pasta.
- In a medium bowl, whisk the eggs, cheese, parsley and basil to blend. Don’t go overboard; you are not making an omelet.
- Turn the heat to medium-low. Be careful if you are using an electric stove because it takes a while to cool the heat. Stir the broth in circles while you gradually drizzle the egg mixture into the moving broth. Don’t pour it all in at once or you will end up with a ginormous glob in the middle. It will still taste good, but it will look disgusting. Stir it gently, for around one minute, with a fork to form thin strands of egg.
- Stir in the spinach and let cook down for about 3 minutes, and then season the soup with the salt and pepper to taste. Don’t over salt!!!