Stracciatella - Italian Egg & Parmesan broth
Enjoy! This is simple, quick, easy and delicious!
Ingredients
- 4 cups water
- 2 tsp organic chicken stock
- 2 large eggs
- 2 tbsp chopped flat leaf parsley
- 1 cup lightly packed spinach leaves, cut in thin strips optional
- 2 tbsp freshly grated Parmesan optional
- Handful snow peas – cut in thin strips optional
- Add any vegetables or fresh herbs that you have on hand
- Add a can (BPA free) of organic chickpeas or canellini beans to make it a more robust soup
- Salt and freshly ground black pepper
Instructions
- Bring the water and stock to a boil in a saucepan over medium-high heat. In a bowl, whisk the eggs. Add chopped veggies into the soup (if you’re adding any) in order of the length of time required to cook them. Reduce the heat to medium-low. Add chopped veggies into the soup (if you’re adding any) in order of the length of time required to cook them.
- Stir the broth in a circular motion. Gradually drizzle the egg mixture into the broth, stirring gently with a fork to form thin strands of egg. Stir in the parsley, any other herbs and parmesan (if adding), then season the soup, to taste, with salt and pepper.
- Ladle into bowls and serve.