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!
Make This Recipe
- 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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|