Step 1: Boil the Broth

Pour 6 cups of the chicken bone broth into a large pot and bring it to a rolling boil over medium-high heat.

Step 2: Prepare the Egg Mixture

In a medium bowl, whisk together the remaining 1 cup of cold chicken broth with the eggs, grated Parmesan, and chopped parsley until smooth and fully combined. Set this mixture aside until the pasta is ready.

Step 3: Cook the Orzo

Add the orzo pasta to the boiling broth in the pot. Cook according to the package instructions until al dente, stirring occasionally to prevent the pasta from sticking to the bottom.

Step 4: Incorporate the Egg Strands

Once the orzo is cooked, lower the heat to low. Slowly drizzle the egg and cheese mixture into the broth in a steady stream while stirring gently in one direction. This creates the signature delicate egg ribbons associated with authentic stracciatella soup.

Step 5: Final Touches

Cook for 1-2 minutes until the eggs are just set. Remove the pot from the heat. Season with black pepper to taste, adding salt only if needed (depending on the saltiness of your broth and cheese). Stir in the chopped baby spinach until it wilts into the hot soup.

Pro Tips

• Always temper your egg mixture with a little cold broth so it integrates smoothly into the boiling soup without curdling.
• Stir slowly when adding the egg mixture to ensure you get those beautiful, wispy egg strands.
• Use the freshest Parmesan cheese you can find; pre-grated cheese often has coatings that prevent it from melting properly into the soup.
• If you plan on having leftovers, keep the pasta separate, as orzo tends to soak up broth over time.