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Spinach Stracciatella Soup with Orzo
5
from
4
votes
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.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
6
servings
Course:
Dinner, Soup
Cuisine:
Italian
Ingredients
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
Instructions
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.
Notes
*Use vegetable broth for vegetarian.
Nutrition
Serving:
1
cup
,
Calories:
127
kcal
,
Carbohydrates:
11
g
,
Protein:
10
g
,
Fat:
4
g
,
Saturated Fat:
2.1
g
,
Cholesterol:
69
mg
,
Sodium:
868
mg
,
Fiber:
1
g
,
Sugar:
2
g
- WW Points:
4