Recipe: The stracciatella is an ancient Roman soup also called Stracciatella Alla Romana. The name comes from the word stracciati - "little cloths", referring to the egg flakes that form after folding the eggs into the hot chicken broth.

Bring the chicken broth to a simmer. Add the spinach to the broth. Beat the eggs lightly in a bowl and start pouring them in the soup while stirring the soup with a fork at medium speed. If you stir too fast the soup will look muddy, and if you stir too slow the egg flakes will be too big. After folding the eggs simmer the stracciatella for one minute more and remove it from the heat. Add the white balsamic, Parmesan cheese and black pepper. Taste the soup for salt and add some if needed. Serve the stracciatella soup immediately and sprinkle with the fresh parsley. Also keep a little bowl of grated Parmesan cheese on the table, in case someone needs extra cheese.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!