Stracciatella Soup
A deliciously creamy Italian soup recipe ready in 15 minutes.
Servings: 4
Ingredients
- 4 cups beef broth 960 ml
- 4 large eggs
- ½ cup grated Parmesan cheese 50 g
- 1 cup fresh spinach chopped (30 g)
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Heat the broth: In a medium-sized pot, bring the beef broth to a gentle simmer over medium heat. You want it hot but not boiling aggressively, as this will help create delicate egg ribbons rather than breaking them into small pieces.
- Prepare the egg mixture: In a medium bowl, whisk the eggs thoroughly. Once the eggs are well beaten, stir in the grated Parmesan cheese.
- Temper the eggs (optional but recommended): To prevent the eggs from cooking too quickly and forming clumps, temper them by slowly adding a few tablespoons of hot broth into the egg mixture while stirring continuously. This will gently warm up the eggs before they hit the pot.
- Add the eggs to the broth: Reduce the heat to low. Slowly pour the egg mixture into the simmering broth in a thin stream while stirring the soup gently in one direction. This will help form delicate egg ribbons instead of clumps. Continue stirring for about 30 seconds to ensure even distribution.
- Incorporate the spinach: Add the chopped spinach to the soup and let it cook for about 2 minutes, just until wilted.
- Season to taste: Add salt and black pepper as needed. Keep in mind that Parmesan cheese adds natural saltiness, so taste before adding extra salt.
- Serve immediately: Ladle the soup into bowls and, if desired, top with a little extra Parmesan cheese for extra flavor. Serve hot and enjoy!
Notes
2 WW Points per serving.
Nutrition
Serving: 310g | Calories: 143kcal | Carbohydrates: 2.5g | Protein: 13g | Fat: 8.8g | Saturated Fat: 3.8g | Cholesterol: 197mg | Sodium: 1341mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 0.2g | Calcium: 157mg | Iron: 1.6mg