Stracciatella Soup
Servings: 4
Total Time: 20 minutes
Ingredients
8 cups chicken broth
1 cup baby spinach leaves, cut into strips
4 large eggs
salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Directions
1. Bring the chicken broth to a boil in a large saucepan oven medium-high heat.
2. In a large bowl whisk together the eggs and Parmesan.
3. When broth begins to boil reduce heat to medium-low. Slowly pour the egg mixture into the pan while continually stirring the broth slowly in a circular motion.
4. Stir in the spinach strips and simmer until heated through, about 1 minute. Season soup with salt and freshly ground pepper to taste.
5. Ladle soup into bowls and enjoy.
2. In a large bowl whisk together the eggs and Parmesan.
3. When broth begins to boil reduce heat to medium-low. Slowly pour the egg mixture into the pan while continually stirring the broth slowly in a circular motion.
4. Stir in the spinach strips and simmer until heated through, about 1 minute. Season soup with salt and freshly ground pepper to taste.
5. Ladle soup into bowls and enjoy.
