Stracciatella Soup with Spinach & Orzo
30 min432 kcal each
Roman egg-drop soup: Parmesan-and-egg ribbons in rich bone broth with orzo and baby spinach. Twenty minutes from pantry to bowl.
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Plan this recipeIngredients
for 3 servings- Chicken bone broth, low-sodium1680 ml
- Eggs2 piece
- Parmesan, finely grated50 g
- Fresh parsley15 g
- Baby spinach170 g
- Orzo, dry170 g
- Black pepper1 pinch
Method
Prep 10 min · cook 20 min- Bring 1.44 litres of the broth to the boil.
- Whisk the remaining 240 ml cold broth with the eggs, Parmesan and chopped parsley.
- Cook the orzo in the boiling broth according to the packet.
- Turn the heat to low and drizzle in the egg mixture slowly, stirring gently so it sets in ribbons; cook 1–2 minutes.
- Off the heat, season with pepper and stir in the chopped spinach until wilted.
- Keeps 3 days in the fridge. Reheat gently and add a splash of broth, as the orzo thickens it.
Nutrition
per servingCal
432
Protein
29g
Carbs
54g
Fat
12g
Of 12g of fat per serving, 4.8g is saturated.
