Spinach Stracciatella Soup with Orzo

Stracciatella soup is a really quick Italian classic made with chicken broth, egg, parmesan, fresh spinach and orzo. Basically an Italian egg drop soup, which takes under twenty minutes to make so it’s perfect for any weeknight. My little one doesn’t like spinach. so I make hers without.

Perfect served with a crusty bread or garlic bread on the side.

Spinach Stracciatella Soup with Orzo
Servings: 6 • Size: 1 cup • Points +: 3 • Smart Points: 4
Calories: 127 • Fat: 4 g • Carb: 11 g • Fiber: 1 g • Protein: 10 g
Sugar: 2 g • Sodium: 868 mg • Cholesterol: 69 mg

  • 7 cups less sodium chicken broth
  • 2 large eggs
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup chopped flat-leaf parsley
  • 6 oz baby spinach
  • 4 oz uncooked orzo
  • freshly ground black pepper


Bring 6 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 the boiling pot and cook 3 to 4 minutes. Bring back to a boil and add the 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.