Stracciatella Soup

Yields1 Serving

Like an Italian egg drop soup!

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

Add cheese and seasonings to broth.

Bring the broth to a boil in a large saucepan over medium-high heat.

Reduce heat to medium-low, and stir the broth in a circular motion.

Gradually drizzle the beaten eggs into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.

Stir in the spinach, then season the soup with salt and pepper.

Serve when spinach is slightly wilted.

Notes

Nutrition Facts

0 servings

Serving size