Don’t judge me, but I made this soup for a late breakfast on a particularly chilly morning, and it was perfection. I’ve been really into Swiss Chard since I got it in my first CSA basket, and I’ve been putting it into everything I can think of (especially pizza, pasta, and soup), and as we all know I am obsessed with both eggs and soup, so this was really a winning combination for me.
A quick vocabulary recap: Stracciatella means “little ribbons” in Italian. That’s what the “wisps” of eggs in this dish are (also seen in its cousin, Egg Drop Soup), and it’s also what the inside of burrata is called, expect those are mozzarella ribbons. Stelline is one of Barilla’s newest pasta shapes – little stars for soup! I love them! If you can’t find them, the O’s that look like Spaghetti O’s, Orzo, or any small Italian soup pasta would be a great substitute.
Stracciatella with Chard and Stelline
1/2 pound Stelline (or other small Italian soup pasta shape)
1 quart chicken stock (use vegetable to make it vegetarian)
4 garlic cloves, peeled and sliced very thinly
2 cups roughly chopped Swiss chard (can substitute 2 cups baby spinach)
Salt & Pepper
2 large eggs, beaten
1. Cook the pasta in boiling, salted water until al dente.
2. Meanwhile, bring broth to a simmer and add garlic cloves. Let simmer for three minutes, then add chard and (well-drained) pasta. Cook for a few minutes until chard wilts, and season to taste with salt and pepper.
3. Gently stir in the egg with a whisk, turing the egg into long strands (As you can see, I did just okay at this and it still tasted great). Let simmer for one minute, ladle into bowls, and serve!