With our "Italian Feast" featuring many courses, and lots of pasta, I went in search of a lighter soup for the soup portion of our meal. This recipe is from Giada's Family Dinners. It fit the bill perfectly. However, I think a nice helping of shredded chicken would be absolutely delicious in this soup.
The word "stracciatella" translated from Italian means "little rags" which is what the strands of eggs resemble when they are cooked in the broth. Neat, don't you think?
6 cups low sodium chicken broth
2 large eggs
2 T. freshly grated parmesan cheese
2 T. chopped fresh flat leaf parsley
2 T. chopped fresh basil
1 cup lightly packed spinach leaves, cut into thin strips
salt and freshly ground black pepper
Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk together the eggs, cheese, parsley, and basil to blend.
Reduce heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
Stir in the spinach, then season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve.
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