Stracciatella Soup (Italian Egg Drop Soup)

Instructions

1. In a large Dutch oven or soup pot, bring the chicken broth and thyme to a gentle simmer. If using fresh thyme, remove the sprig once fragrant (about 5 minutes). Taste and season with salt and white pepper as needed—this is your final broth, so adjust until it tastes good to you.
2. Add spinach (optional): Stir in the chopped spinach and cook until just wilted, 1 to 2 minutes.
3. In a medium bowl, whisk together the eggs, Parmigiano Reggiano, parsley (if using), ⅛ teaspoon salt, a pinch of white pepper, and the nutmeg until smooth.
4. Reduce the heat so the broth is at a gentle simmer. While stirring the broth in a circular motion, slowly drizzle in the egg mixture in a thin stream. The eggs will form delicate shreds. Cook for 1 to 2 minutes, until just set.
5. Ladle into bowls, sprinkle with more Parmesan and a touch of parsley (if desired), and serve immediately.