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Spinach Stracciatella Soup with Orzo

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 cups less sodium chicken broth
  • 2 each large eggs
  • 0.5 cup freshly grated Parmesan
  • 0.25 cup chopped flat-leaf parsley
  • 6 oz baby spinach
  • 4 oz uncooked orzo
  • freshly ground black pepper to taste
  • salt if needed, to taste

Method
 

Preparation Steps
  1. Bring 6 cups chicken broth to a boil.
  2. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well.
  3. Whisk into the boiling pot and cook 3 to 4 minutes.
  4. Bring back to a boil and add the orzo and cook according to package directions.
  5. When pasta is done, add the baby spinach and mix until it wilts.
  6. Remove from heat, add salt (if needed) and pepper to taste.
  7. Ladle into bowls and top with additional grated cheese.

Notes

This traditional Italian egg drop soup is quick, comforting, and packed with flavor. It's an excellent choice for a healthy weeknight meal.