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Stracciatella Soup with Baby Spinach

Stracciatella Soup with Baby Spinach

Stracciatella Soup


  • 2 eggs
  • 4 cups chicken stock, salt reduced
  • 2 tbsp parmesan cheese, finely grated
  • 2 cups baby spinach leaves, washed
  • 2 tbsp chopped parsley
  • Freshly ground pepper


  • crusty wholemeal bread


Bring the chicken stock to the boil. Bring the chicken stock to the boil. In a small bowl whisk the eggs and parmesan cheese. Reduce the heat, gently stir the stock and drizzle in the egg mixture. Stir gently to form thin stands of egg. Add the spinach, simmer for one minute, season with pepper and serve


serve with crusty wholemeal bread

Nutritional Information

  • Serving size 285g
  • Energy 265kJ 63kcal
  • Protein 5.7g
  • Total fat 3.9g
  • Saturated fat 1.6g
  • Carbs (total) 1.2g
  • Carbs (sugar) 0.3g
  • Sodium 756mg
  • Fibre 0.4g

All nutrition values are per serve.

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