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Stracciatella Soup with Spinach and Orzo Recipe

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4 from 1 review

A comforting and hearty Italian Stracciatella soup featuring tender orzo pasta, fresh spinach, and a savory egg and Parmesan mixture gently cooked in chicken bone broth. This easy-to-make soup is perfect for a quick, nourishing meal and is served with the option of extra olive oil and grated cheese for added richness.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 7 cups reduced-sodium chicken bone broth

Egg Mixture

  • 2 large eggs
  • ½ cup freshly grated Parmesan
  • ¼ cup chopped flat-leaf parsley

Additional Ingredients

  • 6 oz baby spinach, chopped
  • 4 oz uncooked orzo pasta (or gluten-free orzo)
  • Freshly ground black pepper, to taste
  • Salt, as needed
  • Extra virgin olive oil, for drizzling (optional)
  • Additional grated Parmesan, for serving (optional)

Instructions

  1. Bring broth to a boil: In a large pot, bring 6 cups of the reduced-sodium chicken bone broth to a rolling boil over medium-high heat.
  2. Prepare egg-cheese mixture: In a medium bowl, whisk together the remaining 1 cup of cold chicken bone broth with the eggs, grated Parmesan, and chopped parsley until fully combined. Set aside.
  3. Cook orzo: Add the uncooked orzo pasta to the boiling broth and cook according to package instructions, usually around 8-10 minutes, until tender but firm.
  4. Incorporate egg mixture: Once the orzo is cooked, reduce the heat to low. Slowly drizzle the egg and cheese mixture into the pot while stirring gently to create soft ribbons or shreds in the broth, characteristic of stracciatella.
  5. Finish the soup: Cook for an additional 1-2 minutes on low heat to set the egg mixture. Remove from heat, season with salt as necessary, and add freshly ground black pepper to taste.
  6. Add spinach and serve: Stir in the chopped baby spinach until it wilts from the residual heat. Serve hot in bowls with an optional drizzle of extra virgin olive oil and extra grated Parmesan cheese. Pair with toasted sourdough bread for a complete meal.

Notes

  • Use reduced-sodium broth to control the salt level of the soup.
  • For a gluten-free option, substitute with gluten-free orzo pasta.
  • Be sure to drizzle the egg mixture slowly while stirring to achieve the traditional ‘egg shreds’ texture unique to Stracciatella.
  • You can add a squeeze of lemon juice for a bright finish if desired.
  • Toasting sourdough bread pairs beautifully and adds texture contrast.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/stracciatella-soup-with-spinach-and-orzo-recipe/