- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"In our house, stracciatella was a catch-all," Tom Valenti says about this simple, rustic soup. "We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken." With a few truffle shavings, this soup can be dressed up for a holiday dinner party.
Ingredient:
- 1/2 pound tubetti, ditali or other small pasta
- 2 quarts chicken stock
- 4 garlic cloves, thinly sliced
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 large eggs, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Extra-virgin olive oil and lemon wedges, for drizzling
