Stracciatella alla Romana Italian Egg Drop Soup
Ingredients
- 6 cups chicken broth (preferably homemade or high-quality store-bought)
- 2 ounces Parmesan cheese rinds (about 3 small rinds)
- 1 small garlic clove, smashed
- 3 large eggs, at room temperature
- 1 1/2 ounces finely grated Parmigiano-Reggiano cheese (about 1/3 cup), plus more for serving
- 1/4 teaspoon ground nutmeg (optional)
- 2 cups loosely packed fresh baby spinach, finely chopped
- 1/4 teaspoon black pepper
- Extra-virgin olive oil
- Grated lemon zest (optional)
Instructions
Stracciatella alla Romana (Italian Egg Drop Soup) serves 4 original recipe by Food & Wine.
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