My daughter’s favorite soup is the Italian Stracciatella soup. I can’t even begin to describe how happy it makes me that she likes it so much. My 17-year-old daughter is very bright, amazingly intelligent, and wise beyond her years. She knows a lot about many things, including health issues. But when it comes to eating veggies she is the worst. For years, I’ve been trying to get her to like vegetables, with limited success, I must say. However, over the last 3-4 years things have improved a little, and there are some vegetable dishes that Tamar doesn’t only eat, but she actually loves. One of them is Stracciatella soup.
The soup has very few ingredients, but each one of them is a serious health booster. It literally takes no more than 10 minutes to make, and it is satisfying and delicious as a meal on its own. I made a few tweaks to the original recipe to make it gluten and dairy free just for the heck of it (the original recipe calls for semolina and Parmesan cheese). ½ cup of grated Parmesan can be added to the soup with the rest of the ingredients, for a creamier flavor, but we usually make it without the cheese and enjoy it just the same. If you are allergic to corn or just don’t want to use it, feel free to omit the cornmeal. Soup will be less thick, but still thick enough to satisfy.
8 cups chicken stock
1lb fresh spinach leaves, or 1 10oz frozen spinach unthawed
1 bunch flat parsley, chopped, thick stems discarded
3 tablespoons cornmeal (or semolina)
salt and black pepper to taste
4 eggs, beaten
In a large pot, heat the chicken stock. When boiling, add the spinach, the parsley, and the corn flour. Add salt and pepper, and cook for 5 minutes. Drizzle the beaten eggs into the soup, while using a fork to whisk them briskly in the pot. The idea is to create egg drops in the soup, not to have a big lump of egg. Ladle soup into a bowl and enjoy!
If you wish to make the soup ahead of time, make it without adding the eggs. When ready to eat, bring the soup to a boil and mix in the eggs.