Chicken, spinach and pasta are cooked in chicken stock until done. Egg is then drizzled into the simmering soup until set, resulting in thin strands of eggs floating in the soup.
Very tasty. I skipped the pasta. It really didn't need it. - 29 Sep 2011 (Review from Allrecipes US | Canada)
Great recipe! I made some changes based on what we have in the house and personal taste. Instead of chicken, I used sliced sausage, which complemented the spinach flavor well. I doubled the garlic and used 10 oz. fresh spinach that I sauteed with the onion/garlic mixture. Another Stracciatella recipe uses lemon juice, so I added a scant Tbsp. which really perked up the soup. A plus for us: adding 1/3 C. milk/cream just before stirring in the eggs gives this a whole new look and flavor. YUM! - 14 Jul 2008 (Review from Allrecipes US | Canada)
This soup was great! My daughters enjoyed it too, although my husband originally stuck his nose up at it because he doesn't like spinach. After watching us enjoy it (while he ate left-overs) he decided he'd try it the next time I made it. I did make a few changes. I used garlic chicken broth, since that was all I had on hand, and decreased the amounts of chicken and spinach used due to what I had available. The parmesan makes it really yummy. It's definitely something I'll make again! - 13 Apr 2008 (Review from Allrecipes US | Canada)