Stracciatella Soup

Name: Stracciatella Soup
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Global
Ingredients: 2 tablepoons chopped fresh basil leaves; 2 larges eggs; 2 Tbsps chopped flat-leaf parsley; 1 liters reduced-sodium chicken broth; 2 Tbsps freshly grated Parmesan; 4 servings Salt and freshly ground black pepper; 237 milliliters lightly packed spinach leaves, cut in thin strips

Need a gluten free, primal, and fodmap friendly soup? Stracciatella Soup could be an awesome recipe to try. This recipe makes 4 servings with 100 calories, 11g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of tablepoons basil leaves, eggs, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 16 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper