Stracciatella–The Soup-erstar of soups.

Soup is always comfort in a bowl, especially as Mother Nature paints our landscape with the jewel tones of autumn colours.

I’m sharing a soup recipe for one of my quick and easy favourite soup’s–STRACCIATELLA.


5 to 6 cups of chicken (or vegetable) broth (Homemade broth works best, but you can use pre-made broth as well)
3 large eggs
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
2 cups fresh baby spinach
2 roasted garlic (mashed)
Juice of ½ fresh lemon
freshly grated parmesan cheese (measure with your heart)
Salt & pepper to taste


In a bowl, break the eggs and whisk together.

In a pot add: broth, garlic, basil and parsley and put on medium-high heat, stir well together and bring to a boil.

Turn heat down to low and add the spinach, stir and cook until spinach is wilted.

Gradually drizzle the eggs into the broth, stirring gently with a fork until the eggs are all cooked. Do this for about one minute.

Remove from heat and add freshly squeezed lemon juice, and parmesan cheese.

Taste soup at this point so you can adjust how much salt and pepper to taste you’d like to add.

I like to add red chili pepper flakes for a little kick as well.

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