Description
Stracciatella Soup with Spinach and Orzo is a comforting Italian soup featuring a delicate blend of egg ribbons cooked in savory broth, fresh spinach leaves, and tender orzo pasta. This nourishing and hearty soup offers a perfect balance of flavors and textures, ideal for a light yet satisfying meal.
Ingredients
Soup Base
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 3 large eggs
- 1/2 cup orzo pasta
- 2 cups fresh spinach, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg (optional)
- 2 tablespoons grated Parmesan cheese (optional, for serving)
Seasonings
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Instructions
- Prepare the Broth Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Bring to Boil: Pour in the chicken broth and bring it to a gentle boil over medium-high heat.
- Cook the Orzo: Once the broth is boiling, add the orzo pasta. Reduce the heat to medium and cook the orzo until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Prepare the Egg Mixture: While the orzo is cooking, beat the eggs in a bowl with salt, pepper, and nutmeg until well combined.
- Create Stracciatella (Egg Ribbons): Slowly drizzle the beaten eggs into the simmering broth in a thin stream, stirring gently with a fork or whisk in one direction to form delicate egg ribbons throughout the soup.
- Add Spinach: Immediately after the eggs are incorporated, stir in the chopped fresh spinach. Continue to simmer the soup for 1-2 minutes until the spinach wilts and the eggs are fully cooked.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be sure to drizzle the eggs slowly and stir gently to achieve the classic stracciatella texture of fine egg ribbons.
- Fresh spinach can be substituted with baby kale or Swiss chard for variation.
- Orzo cooks quickly; watch closely to avoid overcooking and mushy pasta.
- Add a squeeze of lemon juice before serving for a bright, fresh flavor contrast.
