Stracciatella Soup

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 15 minutes

Ingrédients

6 cups chicken stock, (preferably homemade)

4 large eggs

1 teaspoon finely zested lemon peel, (optional)

1 pinch freshly grated nutmeg, (optional)

4 ounces (1 cup) finely grated Parmigiano-Reggiano cheese

5-6 handfuls baby spinach, (chopped)

Instructions

Simmer the broth: In a 2-quart pot or saucepan over medium heat, bring the broth to a simmer.

Whisk the eggs: Whisk together the eggs and 3/4 cup of the Parmigiano cheese until well combined, save the remaining 1/4 cup of cheese to sprinkle on top of the soup just before serving. If using nutmeg, grate in a small amount—about a pinch worth—and whisk to combine. Set aside

Add the spinach and lemon zest to the broth: Stir the chopped spinach into the simmering chicken broth and cook until the spinach is heated through and the broth is simmering once more, about 5 minutes. Don’t be alarmed at the amount of spinach. It will wilt down to only about 1 cup in the soup. Stir in the lemon zest, if using.

Add the eggs: Slowly pour the egg mixture into the soup. Gently stir once or twice with a wooden spoon or a fork. Simmer, uncovered, for a couple of minutes without stirring, until the eggs are fluffy and set. They will float on top of the broth in a soft mass. Gently break up the eggs into soft clumps.

Serve: Ladle the soup into warmed bowls and sprinkle the remaining Parmigiano-Reggiano on top. Serve hot.

Nutrition

• Calories: 313.8 kcal
• Lipides Totaux: 16.1 g
• Lipides Saturés: 7.3 g
• Lipides Insaturés: 7.6 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 193.8 mg
• Sodium: 1061.1 mg
• Glucides Totaux: 15.5 g
• Fibres Diététiques: 0.9 g
• Sucres Totaux: 6.3 g
• Protéines: 25.8 g