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  • Sara Gracey

Dad's Stracciatella, Nutritious and Satisfying!

Growing up, my dad had an uncanny ability to replicate his favorite restaurant dishes, at home, on taste alone. One of his most surprising dishes was this Stracciatella soup recipe. This recipe always made me wonder, how did all of these odd ingredients come together to make such an incredibly delicious and flavorful soup?



I remember all of us sitting around the kitchen table watching him go around the table, building the soup layer by layer in our finest dinner bowls. First the fresh chopped raw spinach, then thinly sliced egg noodles/strips, fresh shredded parmesan and jack cheese and then “the broth.” My father's twist on this old Italian recipe really stuck with me through the years. Traditionally, you pour the beaten eggs into boiling broth, but I really enjoyed eating his thinly sliced egg noodles instead.


There are almost no carbs in this soup, which is good for my diabetes. However, it is extremely fulfilling and my kids love it. Hope you enjoy it as much as we do on these col winter night.



Ingredients: Serves 5

3 cups of chopped fresh spinach

4 cups/1 carton of Miso broth

2 cups chicken broth or vegetable broth

½ Lemon

1 Dozen Eggs

1 Chopped Onion

1 Tablespoon Olive Oil

3 Tablespoons of Soy Sauce (more or less to taste)

1 teaspoon of Ginger powder (can also use fresh grated ginger to taste)

1 cup Shredded Jack Cheese

½ Fresh shredded Parmesan Cheese

A squirt or two of concentrated Bone Broth, or a little chicken broth (If you have it, makes the broth extra tasty)


**Cook up 2-3 scrambled eggs at a time in an 8 inch frying pan with a little butter or oil each time on a medium heat so the eggs don’t stick. Basically you are looking to make 5-6 thin omelets. Stack all the thin omelets on top of one another and slice into ¼ inch noodles and set aside.


**Sauté chopped onion in 1 tablespoon of olive oil until the onion is translucent, (about 4 min). Stir in ginger, then miso broth and chicken broth, soy sauce, squeeze half a lemon. It is wonderful how lemon brightens the flavor.


**Lastly add a couple of squirts of bone broth concentrate, if you have it.

Bring all of this broth to a simmer.


In each serving bowl layer, ½ cup of spinach, handful of egg noodles, jack and parmesan cheese to taste and then, finally, ladle in the piping hot broth into a pretty bowl!




Voila! You have a nutritious, satisfying dinner!


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