Spinach Stracciatella Soup with Orzo

Stracciatella soup is an Italian classic soup I like to make with orzo to make a complete meal. This is perfect served with a good crusty bread or garlic bread. Use a good parmesan cheese like Parmigiano Reggiano for the best results. A simple weeknight meal that takes less than 20 minutes to make.

Spinach Stracciatella Soup with Orzo
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Calories: 126 • Old Points: 3 • Points+: 3
Calories: 113.4 • Fat: 4.4 g • Carb: 9.4 g • Fiber: 0.5 g  • Protein: 7.9 g

• 6 cups fat free chicken broth
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 9 oz baby spinach
• 4 oz uncooked orzo
• Salt and freshly ground black pepper

Bring 5 cups chicken broth to a boil. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Whisk into boiling pot and cook 3-4 minutes on low. Add orzo and cook according to package directions. When pasta is done, add the baby spinach and mix until it welts. Remove from heat, add salt (if needed) and pepper to taste. Ladle into bowls and top with additional grated cheese.