- Prep
- 10 min
- Cook
- 10 min
- Total time
- 20 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 270 kcal
Quick summary
“A refreshing version of the classic Italian soup that combines the delicate shape of orzo pasta with fresh spinach and aromatic broth. Velvety strands of beaten eggs with parmesan cheese provide richness and immediate comfort.”
What you need to know
- The boiling chicken broth should receive the egg mixture in a continuous stream to create thin and silky ribbons.
- Cooking the orzo directly in the broth concentrates light starch that gives body to the homemade soup liquid.
- The spinach leaves wilt in the residual heat of the broth, preserving vibrant green color and nutrients.
Ingredients
Main
- liters Quality Chicken Broth
- units Ovos Grandes
- cup Grated Parmigiano-Reggiano Cheese
- cup Orzo (Rice-Shaped Pasta)
- g Fresh Spinach
- cloves, finely chopped Garlic
- tablespoon Extra Virgin Olive Oil
- tablespoons (optional) Chopped Fresh Salsa
- pitada (opcional) Fresh Grated Nutmeg
- Sal Marinho
- Freshly Ground Black Pepper
Instructions
Principal
- Prepare the Broth: In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until aromatic, but without browning. This will add a subtle flavor base.
- Cook the Orzo: Pour the chicken broth into the pan and bring it to a boil. Add the orzo and cook according to package instructions, usually for 7-9 minutes, until al dente. Adjust the salt and black pepper to taste.
- Prepare the Egg Mixture: While the orzo cooks, beat the eggs in a medium bowl. Add the grated Parmigiano-Reggiano cheese and the pinch of nutmeg (if using), mixing well. The professional technique is to incorporate a little salt and pepper here as well.
- Add the Spinach: When the orzo is almost ready, add the fresh spinach to the pan. Stir gently until it wilts, which will take only 1-2 minutes. Spinach should not be overcooked to maintain its texture.
- Incorporate the Eggs: Reduce the heat to the minimum. Slowly, pour the egg mixture into the hot soup in a steady stream, stirring vigorously with a fork or whisk. This will create the characteristic strands of Stracciatella. Cook for 1 more minute without boiling.
- Serve: Remove the soup from the heat. Serve immediately, garnished with more grated Parmigiano-Reggiano cheese and fresh chopped parsley, if desired. The secret of this recipe is to serve it very hot to enjoy all the flavors.
Chef's tips
- Beat the eggs with the grated cheese and nutmeg with a fork until the mixture is uniform and lump-free.
- Reduce the heat to minimum before pouring the egg mixture to prevent them from cooking in thick blocks.
- Stir the broth continuously in gentle circles while adding the eggs to form lacy flakes.
Variations
- Add lemon zest to the egg and cheese mixture to give a vibrant citrus note to the soup.
- Incorporate shredded chicken cooked in the broth together with the orzo for an even more nutritious meal.
- Add a pinch of dried red pepper flakes to the garlic sauté to create a light aromatic heat.
Substitutions
- Orzo pasta can be replaced with star pasta, small dry capeletti, or pre-cooked long-grain rice.
- The Parmigiano-Reggiano cheese can be replaced by Grana Padano cheese or grated cured semi-cured cheese.
- Fresh spinach can be replaced by young sliced escarole leaves or finely chopped chard.
How to store
Keep the soup in a closed container in the refrigerator for up to 2 days. Since the orzo continues to absorb liquid over time, add half a cup of hot water or broth when reheating over low heat.
Can it be frozen?
Freezing this soup is not recommended because the orzo absorbs too much water and the texture of the egg ribbons changes drastically upon thawing, resulting in a spongy consistency.
What to serve with
Serve very hot with slices of Italian bread toasted with olive oil and additional grated cheese at the table. A simple salad of bitter green leaves with olive oil and balsamic vinegar balances the heat of the meal.
Frequently asked questions
Can the soup be boiled after putting the eggs in?
No, intense boiling makes the eggs curdle and harden; keep the heat very low and turn off immediately after incorporating.
Can I use industrialized chicken broth cubes?
Prefer homemade or boxed broth with low sodium content to control the salt level and enhance the cheese flavor.
How to get delicate egg threads in stracciatella?
Pour the egg mixture slowly in a thin stream while stirring the hot broth constantly with a wire whisk or fork.
Can orzo be cooked separately in water?
Yes, if you want a more translucent broth, cook the orzo separately and add it to the soup in the final moments of preparation.
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