Owner of Giuseppe’s on 28th Shares Special Soup Recipe
Richard Bock spent years in Italy, studying the cuisine and cooking up a storm. As the owner of Giuseppe's on 28th in Phoenix, he shares his love of Italian cuisine with all who come to dine at his establishment. He has graciously shared his recipe for a special soup with the readers of Scottsdale.com.
Let’s talk egg drop soup! We all know and love egg drop soup. We’ve sampled this popular Chinese soup many, many times. We love the chicken broth, scallions, tofu, and of course, the beaten eggs cooked into the broth.Well, Italy has its own version of this famous soup called stracciatella.
Stracciatella is my favorite soup. I made it this weekend for a customer who loves it and always requests it when he brings his family in to Giuseppe’s.It’s basically chicken broth, parmigiano cheese, beaten eggs and some greens. I love spinach. But, I have Siciilian friends who use escarole, and Swiss chard or kale would also be good choices. Give this soup a try. It is fast and easy!
Whisk the cheese, parsley, nutmeg and eggs together in a bowl
Slowly pour in the egg mixture into the lightly boiling stock while stirring until the eggs just come together in ribbons.
Add the baby spinach and cook 2 minutes.
Salt and pepper to taste.
Enjoy your stracciatella!
P.S.“Stracce” in Italian means rags, so stir and create those rags!
Giuseppe’s also offers takeout and gift certificates. Giuseppe’s on 28th is located at 2824 E. Indian School Rd. in Phoenix. Visit www.giuseppeson28th.com or call (602) 381-1237 for today’s menu, a peek at the wine list, Richard Bock’s own Italian recipes or a fun look at the feature on Giuseppe’s that ran on Diners, Drive-ins and Dives in 2009 on Food Network.