Spinach and egg soup (Stracciatella)

By Mandy Sinclair

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 15 minutes
Special options: Heart friendly, Low Carb, Low fat, Low GI, Nut free
Course: Entree, Lunch
Favourite flavours: Easy recipes, Soup

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.

METHOD

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.

Nothing could be simpler than this nourishing soup, which is the Italian version of Chinese egg flower soup.

MESSENGER

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User comments

I use my mother in laws recipe. She's a great cook, best i've ever known. She uses a bit of meat chopped up, although you don't need to. With the eggs, she mixes it with Ricotta. Endive instead of Spinach. I've only just learned how to make it in the past 2 months and i have made it every week since, I love it. Love it.

i am a cook at an italian cafe. but beside myself ,there is also another true italian cook there beside myself. what i mean is that i am an australian born italian and grew up here as she has only been in australia three years. and we have both made stracciatella for our customers. and mine has been rated the best they have ever said. traditionally instead of beaten eggs it is made with quails eggs, left as whole. but we make do what we can. best ever recipe i grew up with. thanks to my mum.