Time: 16 minutes
Yield: 4 servings
Stracciatella Soup gets its name from the Latin word for "to shred," referring to the wisps of ethereal, tender eggs in the broth. These eggs are soaked in an herby, savory broth, with a note of sharpness from the parmesan cheese. Made extra hearty with fresh spinach, Stracciatella Soup is the ultimate mixture of light and filling, perfect for a warming lunch on a cold day. Best of all, you can make it in under 20 minutes!
Ingredients• 6 cups reduced-sodium chicken broth • 2 large eggs • 2 tablespoons parmesan, freshly grated • 2 tablespoons flat-leaf parsley, chopped • 2 tablespoons fresh basil leaves, chopped • 1 cup lightly packed spinach leaves, cut in thin strips • salt, to taste • freshly ground black pepper, to taste
Pour the broth into a large saucepan.
Place the saucepan on the stove-top over medium-high heat and bring the broth to a boil.
In a separate bowl, whisk together the eggs, parmesan, parsley, and basil until blended.
Reduce the heat on the stove-top to medium-low and gently stir the broth in smooth circular motions with a fork.
Slowly and gradually pour the egg mixture into the broth as you stir and cook it for 1 minute. Using a fork helps create thin, tender strands of eggs.
Stir in the spinach.
Season with salt and pepper.