Stracciatella Soup with Baby Spinach
Stracciatella Soup with Baby Spinach
- Preparation time 5 mins
- Serves 4 people
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Ingredients
- 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
Optional:
- crusty wholemeal bread
Method
- 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
Notes
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.