Stracciatella - Italian Egg Drop Soup
Stracciatella - Italian Egg Drop Soup
This traditional Italian soup will have you rethinking how you want to use the eggs in your fridge.Recipe courtesy of Eggland's Best.
Prep Time
5
minutes
Cook Time
15
minutes
Servings
6
Total time: 20 minutes
Ingredients
- 3 eggs
- 6 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1/2 lemon ( zest and juice)
- 2 cup fresh spinach, chopped
- 1/3 cup parmesan cheese, grated (plus more for garnish, if desired)
- 1 pinch of salt
- 1 pinch of pepper
Directions
- Chop fresh spinach and set aside.
- Whisk eggs, salt, pepper and parmesan cheese together and set aside.
- Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate.
- When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.
- When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes.
- Serve immediately; garnish with additional parmesan cheese if desired.