Stracciatella Soup

From The Kitchen Project @ Sequoia High School
Yield: 3 Quarts

Equipment List: 


  • Sheet Tray
  • Large Pot
  • Tongs
  • Ladle
  • Fork (to mix eggs)
  • 2 mixing bowls
  • Compost bin
  • Cutting Board
  • Knife
  • 2 ea Cloves Garlic (Chopped)
  • 2 qt Chicken Stock
  • 6 ea Eggs
  • 2 oz Grated Parmesan Cheese
  • 2 bu Winter Spinach
  • 3/4 # Russet Potatoes
  • 1 ea Loaf Bread
  • Extra Virgin Olive Oil (EVOO)
  • Salt and Pepper


  1. Preheat oven to 400 degrees.
  2. Wash and dry Spinach. Cut off stem. Cut into strips. Wash Potatoes. Cut into 1/4 inch disks.
  3. Cut bread into slices and place on a half sheet tray. Drizzle 1 oz EVOO over the top and add salt and pepper. Bake for 10 Min.
  4. In a large pot, heat 1 T EVOO over med heat. When hot, add garlic. Cook till light brown.
  5. Add chopped Spinach and cook till soft. Remove and place in a bowl.
  6. Put 2 qt Chicken Stock in pot and cook over Med heat. Add potatoes (to cold stock).
  7. Crack eggs into the bowl with the spinach. Mix. Add salt, pepper, and 1 oz grated Parmesan.
  8. When boiling, slowly add egg and spinach mixture to boiling stock.
  9. When all ingredients are incorporated and potatoes tender, turn off heat.
  10. Gather bowls and place 1 ladle of soup in each. Top with a pinch of Parmesan cheese and a piece of toast.