STRACCIATELLA-ITALIAN EGG DROP SOUP

Stracciatella-Italian Egg Drop Soup image

Yield 6 servings

Number Of Ingredients 8

2 cups fresh spinach
3 large Eggland's Best eggs
1 pinch salt
1 pinch pepper
1/3 cup Parmesan cheese, grated (plus more for garnish, if desired)
6 cups low-sodium chicken broth
2 cloves garlic, minced
1/2 lemon, zest and juice

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