Spinach Stracciatella Soup with Orzo
Stracciatella soup is a really quick Italian classic made with chicken broth, egg, parmesan, fresh spinach and orzo. Basically an Italian egg drop soup, which takes under twenty minutes to make so it's perfect for any weeknight.
Foto: Skinnytaste
Ingredients
- 7 cups reduced-sodium chicken bone broth
- 2 large eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 6 oz baby spinach (chopped)
- 4 oz uncooked orzo pasta (or gluten-free orzo)
- freshly ground black pepper (to taste)
Steps
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Bring 6 cups chicken broth to a boil.
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In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.
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Add the orzo and cook according to package directions.
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When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
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Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
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Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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