Recipes

Stracciatella Soup

Course/Meal: 
Main Ingredient: 
Prep Time: 
10 minutes
Cooking Time: 
10 minutes
Makes: 
4 - 6 servings

This soup is perfect when there is nothing but eggs left in the fridge. By adding the parsley you add colour and extra flavour.

Ingredients: 
  • 3 cups (750 mL) no salt added chicken stock
  • 3 cups (750 mL) water
  • 3 eggs
  • 3 tbsp (45 mL) grated Parmesan cheese
  • 3 tbsp (45mL) chopped fresh Italian parsley
  • Pinch pepper
  • Pinch fresh nutmeg
  • 3 cups (750 mL) thinly shredded baby spinach
  • Half a small red pepper, diced
Directions: 

1. In saucepan bring stock and water to boil, reduce heat and simmer.

2. Meanwhile, in bowl, using fork beat together eggs, cheese, parsley, pepper and nutmeg. Using spoon to stir stock, slowly drizzle egg mixture into stock. Simmer, stirring for about 3 minutes or until egg is set. Stir in spinach and red pepper.

Tip: Stracci means “little rags” which is what the egg mixture forms when stirred into the stock. For a different twist try using Pecorino Romano cheese for the Parmesan.

Nutrition Facts per serving:

Calories: 
58
Fat: 
3 g
Saturated: 
1 g
Cholesterol: 
81 mg
Sodium: 
124 mg
Potassium: 
133 mg
Carbohydrates: 
2 g
Fibre: 
1 g
Protein: 
6 g