Roman-Style Egg Drop Soup

Ingredientes

4 large eggs

2 ounces Parmesan OR pecorino Romano cheese, finely grated (1 cup), plus more to serve

½ cup finely chopped fresh flat-leaf parsley

Kosher salt and ground black pepper

6 cups low-sodium chicken broth

¾ cup orzo OR ditalini pasta

3 ounces (4 cups lightly packed) baby spinach OR baby arugula

Extra-virgin olive oil, to serve

Lemon wedges, to serve

Instruções

In a medium bowl, whisk together the eggs, cheese, half of the parsley and ½ teaspoon pepper; set aside.

In a large saucepan, bring the broth to a vigorous simmer. Add the pasta and cook, stirring occasionally, until al dente. With the broth still at a vigorous simmer, drizzle in the egg mixture, stirring with a fork as you pour; the eggs will rise to the surface and appear light and feathery.

Off heat, stir in the spinach until just wilted, then taste and season with salt and pepper. Serve drizzled with oil, sprinkled with additional cheese and the remaining parsley; offer lemon wedges on the side.

Notas

Most cultures have a version of chicken soup. The one from Rome is known as stracciatella, which comes from the Italian word straccetti, or “little rags,” and that’s what the eggs resemble after they’re stirred into the soup. It’s made with just a handful of basic ingredients, including chicken broth, grated Parmesan and eggs. In our version, we also add small-shaped pasta and baby spinach (or arugula) to create a satisfying meal in a bowl.