AuthorMelissaLike an Italian egg drop soup! Adapted from: https://www.foodnetwork.com/recipes/giada-de-laurentiis/stracciatella-soup-recipe-1957514
Ingredients
6 cups chicken broth
2 tbsp freshly grated Parmesan
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fresh basil leaves (or 3 tsp dried)
2 or 3 eggs, beaten
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper, to taste
OPTIONAL: Pinch of crushed red pepper
Directions
1
Add cheese and seasonings to broth.
2
Bring the broth to a boil in a large saucepan over medium-high heat.
3
Reduce heat to medium-low, and stir the broth in a circular motion.
4
Gradually drizzle the beaten eggs into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
5
Stir in the spinach, then season the soup with salt and pepper.
6
Serve when spinach is slightly wilted.
Notes
7
Instead of fresh seasonings, ground Italian seasoning can be added
8
Add shredded chicken in the first step to make it a meal!
Ingredients
Ingredients
6 cups chicken broth
2 tbsp freshly grated Parmesan
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fresh basil leaves (or 3 tsp dried)
2 or 3 eggs, beaten
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper, to taste
OPTIONAL: Pinch of crushed red pepper