Stracciatella Soup

12.22.20 04:00 PM Comment(s) By Lisa

Tuesday Treats!

Stracciatella Soup

(Italian Egg Drop Soup)


This is one of my absolute favorite soups in the world. It’s low in calories, super fast to make,  and is such a comforting, brothy, soup for winter.....





Ingredients (Makes 4 servings, about 100 calories per serving)


*6 cups chicken broth (can substitute with low-sodium broth if you prefer)

*2 large eggs
*2 tablespoons freshly grated Pecorino or Parmesan cheese (I prefer Pecorino)
*2 tablespoons chopped flat-leaf parsley
*1 tablespoon chopped fresh basil leaves
*1 10-ounce package frozen chopped spinach, thawed and drained
*Salt and pepper to taste



Bring the chicken broth to a boil then turn the heat down to medium-low.




While it’s heating up, beat the eggs with the cheese, parsley, and basil.



Once the heat on the broth has been lowered, slowly add the egg-mixture while constantly stirring it into the broth with a fork, creating fluffy egg-strands. Cook an additional 30 seconds.




Next, add the spinach and cook for 1 additional minute.



Season with salt and pepper to taste.
Once you serve in a bowl, top off with additional cheese if you prefer.




I hope you enjoy this recipe!!
Mangia!


Xoxo -Lisa.

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