Stracciatella Soup with Spinach and Orzo
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Recipe by Skinnytaste.
Ingredients
Scaled from 6. Cooking times barely change.
- 1⅛ cup reduced-sodium chicken bone broth50 cal
- ⅓ large eggs24 cal
- ⅛ cup freshly grated Parmesan36 cal
- 0.04 cup chopped flat-leaf parsley0 cal
- 1 oz baby spinach (chopped)7 cal
- ⅔ oz uncooked orzo pasta (or gluten-free orzo)70 cal
- freshly ground black pepper (to taste)0 cal
Contains milk, eggs
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Method
- 01
Bring 6 cups chicken broth to a boil.
- 02
In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.
- 03
Add the orzo and cook according to package directions.
- 04
When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
- 05
Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
- 06
Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!