Stracciatella Soup - cooking recipe

Ingredients
    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
Preparation
    Salt and freshly ground black pepper
    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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