Stracciatella - Italian Egg Drop Soup
Stracciatella is a traditional Italian egg drop soup. Try this with fresh spinach, or for a more hearty soup, add cooked egg noodles!
5 mins Cook Time
15 mins Yield: 6 servings
- 3 Eggland's Best eggs
- 6 cups low-sodium chicken broth
- 2 cloves garlic, minced
- Zest & juice from 1/2 lemon
- 2 cups fresh spinach, chopped
- 1/3 cup parmesan cheese, grated (plus more for garnish, if desired)
- 1 pinch salt
- 1 pinch pepper
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.
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