Best Stracciatella Italian Egg Drop Soup Recipes

Stracciatella - Italian Egg Drop Soup image

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Number Of Ingredients 8

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

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 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.

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

STRACCIATELLA SOUP (ITALIAN EGG DROP) image

Yield 6

Number Of Ingredients 2

Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Steps:

1. Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes. 2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.