STRACCIATELLA SOUP

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Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Steps:

  • Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
  • Ladle the soup into bowls and serve.

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