Spinach Stracciatella Soup with Orzo
Spinach Stracciatella Soup with Orzo is a delightful and speedy Italian favorite that combines rich chicken broth with eggs, parmesan cheese, vibrant fresh spinach, and orzo pasta. Similar to a traditional egg drop soup, this dish can be prepared in less than twenty minutes, making it an ideal choice for a busy weeknight dinner.
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Ingredients
- 7 cups less sodium chicken broth
- 6 oz baby spinach
- 4 oz uncooked orzo
- freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 2 large eggs
Instructions
- 1
Heat 6 cups of chicken broth in a large pot until it reaches a rolling boil.
- 2
In a separate medium-sized bowl, mix together the remaining cup of cold chicken broth, eggs, cheese, and parsley, whisking thoroughly to combine.
- 3
Gradually pour the egg mixture into the pot of boiling broth, stirring continuously, and allow it to cook for 3 to 4 minutes.
- 4
Return the broth to a boil, then add the orzo, cooking it according to the instructions on the package.
- 5
Once the pasta is cooked, incorporate the baby spinach and stir until it wilts down.
- 6
Take the pot off the heat, and adjust the seasoning with salt (if necessary) and pepper to your liking.
- 7
Serve the soup in bowls and sprinkle with extra grated cheese on top.
Nutrition Information
Notes & Tips
- *Use vegetable broth for vegetarian.