Stracciatelle Soup


  • 6 cups chicken or turkey broth
  • 1/2 cup tiny pasta pastina or anci de pepe, our favorite
  • 1 tsp fresh parsley, chopped
  • 1/2 tsp dried marjoram
  • 1 carrot, peeled and sliced into thin rounds
  • 1/2 pound spinach, sliced thinly julienne or chiffonade I think is the "proper" term
  • 1/2 pound of small tiny meatballs or large if that's all you have!
  • 2 eggs
  • grated Parmesan cheese at the table


  • Bring the broth to a simmer and add the pasta, parsley, marjoram, carrot, spinach and meatballs. Simmer, covered partially, until the pasta is done (about 9 minutes for my frog eye balls) and the meat is heated through (if you started with frozen, as I did, it seemed to be done just fine in 9-10 minutes).
  • In a small bowl, whisk together the two eggs, then pour into the broth while stirring. If you stick a wooden spoon or a fork up against the bowl and pour across it, it breaks the eggs into smaller streams which is what you want. Stracciatelle means "rags" and that's what the eggs look like as they cook in the broth, similar to Egg Drop Soup if you like Chinese food.  I suspect most cuisines have a similar soup with eggs in it.
  • Try to get the eggs in a thin stream and stir the soup as you pour. Stirring with a whisk would probably help but I just now thought of that!  Anyway, you want strings of egg. Put the lid on, turn the heat off, and let the soup sit a few minutes while you set the table, then dish up!
  • Serve with some grated Parmesan cheese for those that like it.