Spinach and egg soup recipe (Stracciatella)

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Italian
  • Servings: Serves 4
  • Cooking Time: Less than 15 minutes
  • Course: Entree, Lunch

Spinach and egg soup (Stracciatella)

Ingredients

1 bunch english spinach, washed, trimmed
¼ cup chopped parsley
2 tablespoons grated parmesan
6 cups (1.5 litres) reduced-salt chicken stock
2 eggs
pinch of nutmeg

kJ 375, fat 4g, sat fat 2g.
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Preparation

1. Roll up spinach, four leaves at a time, and cut across into very thin shreds. Divide spinach between serving bowls and top with parsley and parmesan.

2. Bring chicken stock to a gentle simmer on low heat. Whisk eggs and nutmeg until frothy. Stir egg mixture through stock and remove from heat. Ladle over spinach and serve immediately.

If you enjoyed this Spinach and egg soup recipe (Stracciatella) then browse more Italian recipes, nut-free recipes, low-fat recipes, low-carb recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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