Stracciatella Soup

Katelynclark's Note:

I got this from Giada on the foodnetwork. It is a 5* recipe.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 cups reduced-sodium chicken broth
• 2 large eggs
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped fresh basil leaves
• 1 cup lightly packed spinach leaves , cut in thin strips

Directions:

1. Salt and freshly ground black pepper
2. Bring the broth to a boil in a large saucepan over medium-high heat.
3. In a bowl, whisk the eggs, cheese, parsley, and basil to blend.
4. 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.
5. Stir in the spinach, then season the soup, to taste, with salt and pepper.
6. Ladle the soup into bowls and serve.

Reviews

[Starrynews]

Delicious, simple soup! This is very quick to prepare and tastes great. Thanks for sharing!

[LifeIsGood]

This soup did remind me of the egg drop soups you order in Chinese restaurants. It was very tasty and healthy! I loved the strips of spinach. It's a wonderful, quick and healthy soup. Thank you for posting! ~Made for the top favorites of 2009 cookbook tag game~

[breezermom]

5+ Star Recipe! I made this for PAC Spring 2009, for my preemie, Katelynclark. This recipe places her up in the top ranks, a more than 5 star recipe! This is a thin soup, like egg drop soup at a Chinese restaurant. But with an italian bent. I wouldn't count on it serving 4 hungry men, but it is a lovely lunch soup or appetizer soup. This soup is really good!