I needed a quick, cheap lunch and decided on stracciatella with arugula. It took about 5 minutes start to finish and was practically free. It's perfect for lunch or a light dinner with some bread and salad.
1 cups worth of chicken bouillon (or homemade or store bought if you have it)
1 big handful arugula or spinach, cut into ribbons
A few tbsp freshly grated pecorino
Salt and pepper
Bring the stock to a boil. Season with salt. Add arugula and cook until tender. Meanwhile, mix the egg, cheese, and a good grind of fresh pepper. Whisk the egg mix into the water so it forms ribbons.