STRACCIATELLA-ITALIAN EGG DROP SOUP
Steps:
- 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 to 3 minutes.
- Serve immediately; garnish with additional Parmesan cheese if desired.
- Tip
- Add egg noodles or fettuccini to this traditional soup for a hearty meal. Instead of spinach, you can also use other leafy green vegetables, like kale or swiss chard.
- Nutritional Information
- Serving size: 1 serving
- Calories: 110
- Fat: 3g (28% calories from fat)
- Cholesterol: 91mg
- Sodium: 639mg
- Total Carbohydrate: 3g
- Dietary Fiber: trace
- Protein: 16g
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