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Stracciatella Soup with Spinach and Orzo
This cozy stracciatella soup is made with rich chicken broth, Parmesan, orzo and spinach for a satisfying meal. Done in just 20 minutes!
Ingredients
- 7 cups reduced-sodium chicken bone broth
- 2 large eggs
- ½ cup freshly grated Parmesan
- ¼ cup chopped flat-leaf parsley
- 6 oz baby spinach (chopped)
- 4 oz uncooked orzo pasta (or gluten-free orzo)
- freshly ground black pepper (to taste)
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. Set aside.
- Add the orzo and cook according to package directions.
- When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
- Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
- Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!
Notes
*Use vegetable broth for vegetarian.
Nutrition
Serving: 1cup, Calories: 234.5kcal, Carbohydrates: 16.5g, Protein: 25g, Fat: 9.5g, Saturated Fat: 4g, Cholesterol: 73.5mg, Sodium: 332mg, Fiber: 1.5g, Sugar: 0.5g
- WW Points: 4