Swiss Chard Stracciatella Soup, a simple quick and easy recipe that has so much flavor and a healthy choice for you, New Year resolutioners.
Swiss Chard Stracciatella Soup, a healthy choice to start your new year right, with the flavors of blanched Swiss chard, and scrambled eggs swimming in a light and delicious vegetable broth, packed with nutrients. This dish will definitely make your bank account happy too!
I know you hear stracciatella and you're thinking ice cream or gelato with chocolate flakes swirled into it, or maybe, you're thinking cheesy strands used to make burrata, a buttery cheese enclosed in fresh mozzarella. I would have to say no on both accounts, not that they're wrong, but this is a soup. Stracciatella is known in the region of Lazio, Italy. The traditional way is just to have broth and the strands of eggs. In Italian stracci means little strands which is what happens to the eggs as you slowly stir the broth and drizzle the scrambled eggs in. In my parents home, it was usually made for special Sunday lunch or on important occasions, and with a variation, such as making it with tiny meatballs. Today we are going to make it with a green, Swiss chard. Some refer to this dish as an egg drop soup, whatever you want to call it one thing remains the same, the deliciousness of this dish!
Swiss Chard Stracciatella Soup, going back in time to my childhood.
It's Sunday morning, and I am awakened by the sound of soup broth cooking. I stumble into the kitchen and my mother and father are working away preparing food for our Sunday feast. My nonna will join us later when my father Americo, brother Mauro, and I will pick her up. I love the smell of broth whether chicken, beef or vegetable. The best part the beginning when you start sauteing the mirepoix, a combination of celery, carrots, and onions. These beginnings to my cooking world taught me that working together and with love made any dish taste so good. I loved when my mom, dad, and nonna, were at the table rolling little meatballs. The mix a blend of ground beef and veal, with herbs, breadcrumbs, and Parmigiano cheese. I would get right in there and start rolling my own and having small hands worked well to shape these meatballs into little pearls that would go into the broth, with some wilted spinach and then the scrambled egg mixture. I listened as we all worked and my mom, dad, and nonna told stories of the "old country", referring to their lives in Italy. As a child I formed pictures in my mind of that time, what it looked like, the aromas, the energy, I was taken back in time and as I listened more intently the sounds became deep and distant in a day dream I went, only to be startled by my mom Illia saying to me: "where did you go and why are you not answering me!" and I would answer: "I went to Italy". She would give me this funny look and tell me to wash my hands and get ready for lunch. The soup amazing with the light and fluffy strands of egg, mixed with the spinach, broth, and those luxurious little meatballs. These are my childhood memoirs, where I began my passion for cooking, food, and culture. Nicoletta always asks me how I make such wonderful soups, and here is your answer, experiences......
Later in life, I would find myself in Italy, thanks to my lovely wife, standing on the very ground that the stories of my parents and nonna came to be. It was strange but I felt as though I had been there before and also a feeling that I belonged there. Maybe osmosis or genetic memory, whatever it may be it was a beautiful experience for me. Enough nostalgia and I have strayed away a bit. I just wanted to share a bit of my childhood so you can understand my passion for certain things. Now let's get back to our Swiss Chard Stracciatella Soup!
I used a vegetable broth as Nicoletta is mostly vegetarian. I also love the flavor, light, low in fats, and besides we will get some protein from the eggs that will be dropped in soon. Vegetable stock is quite easy to make, a quick saute of onions, carrots, celery, garlic, and any other vegetable that you may have in the fridge or pantry that needs to be used up. Even the husks of the onions are left on. This will ensure a most flavorful and robust stock. Add in water, bay leaf, salt and pepper and some time for all those ingredients to get to know each other and your stock is almost done. The final stage is to screen it and then place all that lovely golden stock into a jar, and in the fridge it goes till you are ready to use it. So stock ready, all we need is the Swiss chard bought from Blush Lane Organic Market, which Nicoletta washed and I blanched in boiling water, and the egg mixture of course organic free range picked up at Sunworks at The Old Strathcona Farmers Market. A blend of eggs, salt, pepper, grated Parmigiano Reggiano, a pinch of nutmeg, a pinch of parsley, and this is ready but don't blend it yet. It's best blended right before you pour it in.
So let's get this soup going. A nice soup pot with the broth coming to a low simmer and in goes the blanched Swiss chard that I cut into small strands. Take the egg mixture and whisk with a fork until well blended. Grab a wooden spoon and stir the soup, while stirring slowly drop the eggs mixture in, and then let it simmer for a minute or so. You will see the strands of eggs swirling and dancing with the broth and Swiss chard, absolutely a foodie ballet.
The smell is wonderful, the richness of all those vegetables that simmered for hours intensifying the broth. The Swiss chard with its sweet earthy aroma, and the pungent so familiar scent of the Parmigiano, and that nutmeg always warming. I am ready with spoon in hand to taste this soup.
This soup is heaven in a spoon. The broth light, fragrant, rich, flavorful, the Swiss chard tender, with that slight sweet earthiness and velvety texture, then the eggs, plump, smooth. I love the way it just melts in your mouth, Parmigiano and nutmeg tantalizing your tastebuds.
It's a new year, and we are all thinking what we want to accomplish, how can we be more healthy, the gyms are packed. I am in the kitchen brewing up a pot of this Swiss chard Stracciatella Soup. COME AND GET IT!
Song of the Day: "Wonderful Life" by Zucchero.Print
Swiss Chard Stracciatella Soup
Stracciatella is an Italian egg drop soup, tasty, easy to make and budget wise. With the addition of swiss chard or spinach or any greens, it is a balanced and healthy lunch or dinner option.
- Total Time: 15 minutes
- 6 cups vegetable stock
- 1 cup swiss chard, washed, blanched and chopped
- 3 eggs organic, free range
- ¼ cup Parmigiano Reggiano (or Grana Padano) freshly grated
- a pinch nutmeg
- a pinch dried parsley (or 1 teaspoon fresh, chopped)
- salt and pepper to taste
- Clean the swiss chard cutting the end of the stems off, wash and blanch it in plenty of salted boiling water (about 5 minutes). Drain, chop and set aside.
- In a medium bowl with a pouring spout, combine eggs, parmigiano, nutmeg and parsley, and whisk well.
- Place the vegetable stock into a sauce pan and heat over a med-high heat.
- When it starts to simmer, add the chopped swiss chard.
- When it begins to boil, reduce heat to medium-low, and using one hand to gently stir the stock in a circular motion, with the other hand slowly pour the egg mixture into the broth.
- When all the egg mixture has been added, stop stirring and continue simmering for a couple minutes.
- Taste the soup and season with salt & pepper, if needed.
- Serve warm.
- Serving Size: 4 servings
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
This soup sounds Really yummy! What a great idea for using Swiss chard! Pinning 🙂
Thank you Stephanie, wait till you try this I have not met anyone who doesn't like this soup. It has so much flavor and those EGGS! so fluffy, cheesy and melt in your mouth, makes me want another bowl right now. Have a great cooking weekend.
Amazing! This is book noted for future reference as I was looking for something delicious to use Swiss chard in.
Thank you, the Swiss chard is amazing in this soup it brings in exceptional flavor and texture to the mix. Would love to hear how you make out with this recipe.
Some wonderful memories Loreto... brought be right back to my youth. You have described this soup perfectly and of course when you are listening to Zucchero (one of my favorite artists), it is indeed a Wonderful Life and we have so much to be grateful for. Fantastic post my friend 🙂
Hi Maria, thank you so much. You know what these like minded people think alike, lol.Thanks to NIcoletta she has brodened my horizons as far as the Italian music, and I love it!
Have a wonderful day!
Kathy @ Beyond the Chicken Coop says
This looks simply delicious. I love soups that are filled with healthy ingredients that feed the soul. This time of year we often need an additional dose of extra goodness. This soup will ward off any cold or flu!
Hi Kathy, thank you for your soulful comment, I really do appreciate it, and I am with you on these deliciously nutritious soups. I love in the coolness of winter and you have a bowl of soup like this wrapped in your hands, looking outside at the frost, and this soup warming every part of you including your heart.
Have a wonderful cook week.
Elaine @ Dishes Delish says
I love, love, love soup and this looks fabulous! I remember my grandmother's soup and this reminds me of it! I love the egg strands in this. Why are eggs in soup so satisfying! I look forward to trying this soup!
Hi Elaine, thank you for your comment. I think the egg is so velvety and the way it just melts in your mouth makes it so appealing and delicious, and also because our grandmas made this soup always makes it taste better.
Michelle @ The Last Food Blog says
Such lovely food memories! It's funny how as you get older they become more important 🙂 This soup sounds lovely, shall have to give it a go soon x
Hi Michelle, so true especially these happy ones always have those in a file in my mind ready to be drawn out when needed. I really hope you try this soup it is so delicious. Would love if you let me know how it worked out.
Sarah @ Champagne Tastes says
I've never ever heard of this before! And it sounds AMAZING-- I'm snowed in and I think I'll make this for dinner!
There is nothing better than being snowed in and cuddling up with a bowl of this soup. It is whole heartedly, warming soul food, and so comforting, when all that is in the distance is Jack Frost! Thank you Sarah.
Have a wonderful snowwwww day in!
Shannon @ Pass Me Some Tasty says
I lived in Italy for a year and somehow completely missed out on this soup! I became very acquainted with the gelato version though! BUT this soup looks delish! Time to go back to Italy!
Hi Shannon, that's the thing with Italy it always call you back, and you always crave the food. I remember the stracciatella gelato, actually I remember all the gelatos, now I want to get back and I am sure Nicoletta would not mind heading back too. You have to try this soup, it has such wonderful flavors and that egg in there so so good. This redefines soup for the soul! Thank you for taking time, oh ya where in Italy did you live?
This soup looks so fanstastic, and really quite simple. I absolutely adore swiss chard, so can't wait to make it!
Hi Abra, thanks for commenting. I hear you on the swiss chard. In this soup along with the eggs made it so delicious. I can eat this soup every day.
Have a great week cooking!