Spinach and egg soup (Stracciatella)

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Italian

Healthy options: Low carb; Low fat; Low GI; Nut free; Healthy

Serves: 4

Type: Easy; Soup; Family

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Kitchen friendly view

Photography: Dean Wilmot

By Mandy Sinclair

Ingredients

1 bunch english spinach, washed, trimmed
¼ cup chopped parsley
2 tablespoons grated parmesan
6 cups (1.5 litres) reduced-salt chicken stock
2 eggs
pinch of nutmeg

Preparation method

1. Roll up spinach, four leaves at a time, and cut across into very thin shreds. Divide spinach between serving bowls and top with parsley and parmesan.

2. Bring chicken stock to a gentle simmer on low heat. Whisk eggs and nutmeg until frothy. Stir egg mixture through stock and remove from heat. Ladle over spinach and serve immediately.

Nothing could be simpler than this nourishing soup, which is the Italian version of Chinese egg flower soup.

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