Stracciatella Soup

Ingredients

• 6 cups homemade or high-quality chicken broth
• 3 large eggs
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh flat-leaf parsley, finely minced
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 cups baby spinach leaves (optional)

Instructions

1. Pour the chicken broth into a large saucepan and bring to a gentle simmer over medium heat. Taste and season with salt as needed, keeping in mind the Parmesan will add saltiness.
2. In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, parsley, nutmeg, salt, and black pepper until thoroughly combined and smooth.
3. If using spinach, add it to the simmering broth and cook for 1 minute until just wilted.
4. Reduce the heat to low so the broth is barely simmering. While stirring the broth in a slow circular motion with a fork, gradually pour the egg mixture in a thin, steady stream into the soup.
5. Stop stirring immediately after adding the egg mixture and let the soup sit undisturbed for 1–2 minutes, allowing the eggs to set into delicate ribbons and shreds.
6. Gently stir once to break up any large pieces, then stir in the fresh lemon juice. Taste and adjust seasoning as needed.
7. Ladle into warm bowls and serve immediately, topped with an extra sprinkle of Parmigiano-Reggiano and a grind of black pepper.