Stracciatella alla Romana
Prep Time:
20 minutes
Cook Time:
20 minutes
Makes/Serves
2 people
Filed under Soup
Dietary Notes: Dairy-Free, Diabetic Friendly
by Brenda Williams
Stracciatella (sometimes called Italian egg drop soup) is a light and nourishing soup made with chicken stock, egg, Parmesan cheese, and ribbons of freshly cut spinach. It is a terrific soup recipe for a chilly day!
To make the recipe gluten free, omit the bread crumbs or substitute with ground puffed rice.
Ingredients
- 2 cup Chicken Broth
- 1 Large Egg
- 2 tsp Parmesan Cheese finely grated
- 2 tsp Panko Bread Crumbs (Roasted for added flavor)
- 1 Handful of Spinach in 1/2" Ribbons
- 1 dash Black Pepper to Taste
Directions
- Simmer the stock in a saucepan
- Whisk together the egg, Parmesan and breadcrumbs; black pepper to taste
- When the stock is simmering stir in the sliced spinach
- Pour/scrape the cheese and egg mixture into the soup
- AFTER A FEW SECONDS gently stir the mixture into the soup
- Simmer for another another minute
- Add salt and pepper to taste
- Serve immediately
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