Stracciatella Soup with Macaroni, Parmigiano Brodo, and Asparagus
Thomas J. Story
Stracciatella means “little rags” and in this recipe refers to the appearance of the Roman egg drop soup. Don’t confuse this “Stracciatella” with the cheese or gelato flavor by the same name; this one’s all about broth. We pair the broth with macaroni, the perfect soup noodle. Plus, eggs and asparagus love each other, so they are a natural fit.
This recipe, and others like it, can be found in the article “4 Pastas You’ll Make on Repeat This Spring.”
How to Make It
1
Making the Parmigiano-rind broth is something you should plan on doing ahead of time. Tie the Parmigiano rinds, bay leaves, and peppercorns in cheesecloth to create a sachet. Gently simmer the sachet in vegetable stock for 2 hours. The stock will reduce to about 1 ½ quarts. Remove and discard the sachet and strain the broth through a fine mesh sieve. Season to taste with salt and reserve until ready to finish the dish.
2
Bring 4 quarts of water to a boil in a 6-quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of Diamond Crystal brand kosher salt and cook the macaroni until al dente (about 10 minutes). Meanwhile, bring the Parmigiano broth to a boil in a separate pot. Once the broth comes to a boil, remove from heat and reserve until pasta finishes cooking.
3
Once the pasta is cooked, strain in a colander and add to the Parmigiano broth. Turn the burner back on to high heat. Add the asparagus rounds and spinach and season with salt and lemon juice. In a bowl, whisk together the eggs, a pinch of kosher salt, minced chives, and half of the freshly grated Parmigiano Reggiano. When the broth returns to a boil, slowly drizzle in the egg mixture (think egg drop soup), and stir the broth as it comes back to a boil. Once it does, turn off the heat and season to taste with kosher salt and a very generous amount of fresh cracked pepper. Divide between 4 serving bowls and garnish with the remaining Parmigiano and a drizzle of extra virgin olive oil.
Ingredients
4 oz Parmigiano Reggiano rinds
2 bay leaves
1 tbsp black peppercorns
2 qts vegetable stock
¼ cup Diamond Crystal brand kosher salt, plus more for seasoning
2 cups asparagus, cut into ¼” rounds
2 cups baby spinach
juice of a lemon
4 large eggs
pinch of salt
1 bunch chives, minced
½ cup freshly grated Parmigiano Reggiano
fresh cracked black pepper
2 tbsp extra virgin olive oil
Directions
1
Making the Parmigiano-rind broth is something you should plan on doing ahead of time. Tie the Parmigiano rinds, bay leaves, and peppercorns in cheesecloth to create a sachet. Gently simmer the sachet in vegetable stock for 2 hours. The stock will reduce to about 1 ½ quarts. Remove and discard the sachet and strain the broth through a fine mesh sieve. Season to taste with salt and reserve until ready to finish the dish.
2
Bring 4 quarts of water to a boil in a 6-quart stock pot or dutch oven. Once the water comes to a boil, season with ¼ cup of Diamond Crystal brand kosher salt and cook the macaroni until al dente (about 10 minutes). Meanwhile, bring the Parmigiano broth to a boil in a separate pot. Once the broth comes to a boil, remove from heat and reserve until pasta finishes cooking.
3
Once the pasta is cooked, strain in a colander and add to the Parmigiano broth. Turn the burner back on to high heat. Add the asparagus rounds and spinach and season with salt and lemon juice. In a bowl, whisk together the eggs, a pinch of kosher salt, minced chives, and half of the freshly grated Parmigiano Reggiano. When the broth returns to a boil, slowly drizzle in the egg mixture (think egg drop soup), and stir the broth as it comes back to a boil. Once it does, turn off the heat and season to taste with kosher salt and a very generous amount of fresh cracked pepper. Divide between 4 serving bowls and garnish with the remaining Parmigiano and a drizzle of extra virgin olive oil.
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