Recipe by Joan Gigliotti, Weavers Way member


  • 1 qt. chicken stock
  • 4 large eggs
  • ⅓ cup grated Parmesan or Romano cheese
  • 1 tbsp. fresh parsley, chopped
  • ½ tsp. salt
  • 2 cups baby spinach

Stracciatella Alla Romana is an Italian soup consisting of a meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. According to Wikipedia, it is popular around Rome in the Lazio region of Central Italy.


  1. Bring chicken stock to a simmer in a medium-sized saucepan.
  2. Whisk together the eggs, Parmesan or Romano cheese, parsley, and salt.
  3. Slowly pour the egg mixture into the chicken stock while stirring. Continue to stir until eggs are set (they will look like rags), about 1 minute.
  4. Add baby spinach. Stir to wilt.

Serve and enjoy!