5 from 3 votes
Stracciatella Soup
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course:
Soup, Dinner
Ingredients
- mini fusilli pasta 1/2 cup
- 1 cup water
- 2 cups chicken broth low-sodium
- lemon juice from 1/4 lemon
- salt to taste
- black pepper to taste
- 1/3 cup parmesan-reggiano cheese plus more for garnish, finely grated
- 1 egg beaten, large
- 1/2 cup spinach fresh baby
Instructions
- Bring a medium saucepan filled with salted water to a boil. Add the fussilli and cook until very al dente, about 5-7 minutes. Drain the pasta and set it aside.
- To the same (empty) saucepan (no need to clean it out), set over medium heat, combine the water, chicken broth and lemon juice. Bring the broth mixture to a simmer. Salt and pepper the broth to taste. I used very low-sodium broth so I had to add a pretty generous amount. Also, take note that Parmesan is salty so keep that in mind.
- Turn the heat to low. Just a heads up: the next few steps go very quickly so be sure to get ready. Mix in the finely grated Parmesan. Next, create whirlpool with a spoon in the broth. In one slow and steady stream, pour in the beaten egg. Mix in the fresh baby spinach and give it a good mix. You should see the eggs in little cooked bits. Add the reserved fussili pasta. Give it one last taste and adjust the salt according to taste.
- Divide amongst bowls. Garnish each serving with more black pepper and additional strips of Parmesan.
Cup of Yum
Notes
- *Use whatever pasta you like! For this dish, I prefer pasta that's small in size. Just a personal preference.
- *Use other greens besides baby spinach, if you like. I've thought about playing around with dandelion greens, mustard greens and kale. I bet they'd all be amazing!
Nutrition Information
Serving
4g
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.