Judith Hausman
May 14, 2014


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Photo by Judith Hausman

Spring soup? Well, yes, it has finally started to warm up in New York’s Hudson Valley, but a light, healthful soup, made quickly with a garden’s first offerings, can still tempt me. After a perfect Mothers Day morning of getting this year’s petunias in place and finally moving the overwintered geraniums outside, I put together this homey lunch.

It isn’t a beauty; the strings of cheese and clumps of egg are exactly what the name refers to, but those elements are also what make stracciatella a children’s favorite. This Italian comfort food cooks everything together, and you likely already have the ingredients on hand. A decent, aged cheese is essential, though; I used Asiago this time, but true Parmesan, and a lot of it, is really better. Feel free to add chopped parsley or basil at the end.

Servings: 4


  • 4 cups chicken broth
  • 1 cup fresh spinach leaves, small beet greens or small chard leaves, torn or chopped, if necessary 
  • 2 eggs, beaten 
  • 1/2 cup grated Parmesan 
  • 2 tablespoons of water 
  • salt and pepper to taste


Bring broth to a simmer, and dump in all the greens. As they wilt, in a medium bowl, beat together the egg and cheese with the water, salt and pepper. When the greens have cooked down, pour the egg mixture into the broth in a stream, beating the broth all the while with a fork. The egg will cook, making the broth opaque, and the cheese should be somewhat visible and stringy. 

If you prefer, add the egg mix first and stir in the greens afterwards. Season to taste, and serve immediately.

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