Stracciatella Soup

Name: Stracciatella Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 6 cups reduced-sodium chicken broth; 2 large eggs; 2 tablespoons freshly grated Parmesan; 2 tablespoons chopped flat-leaf parsley; 2 tablepoons chopped fresh basil leaves; 1 cup lightly packed spinach leaves, cut in thin strips; Salt and freshly ground black pepper

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Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 4 servings

Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 4 servings

Ingredients

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6 cups reduced-sodium chicken broth

2 large eggs

2 tablespoons freshly grated Parmesan

2 tablespoons chopped flat-leaf parsley

2 tablepoons chopped fresh basil leaves

1 cup lightly packed spinach leaves, cut in thin strips

Salt and freshly ground black pepper

Directions

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Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture 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, to taste, with salt and pepper.
Ladle the soup into bowls and serve.

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Stracciatella Soup

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