Stracciatella has been called “the most Roman of soups” although just about every region in Italy has its version. Stracciatella means “little rags” because that’s what the eggs look like when they’re swirled into boiling broth. [Although that’s what the water looked like the first time I boiled my home-made potato gnocchi.] Traditionally, other ingredients tossed into the soup include bread crumbs, parmesan cheese and grated lemon peel.
I call this recipe “Stracciatella…with benefits” because it includes chicken and vegetables. This is a great recipe if you have kids because it’s a meal in a pot. Just serve it with a sliced baguette and you’re in business. This was the first dish served to my two daughters where they would actually eat spinach. I think they had to eat the spinach to get to the chicken.
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