12 Minute Stracciatella Soup for Breakfast

I have been a bit under the weather lately and have been craving soup constantly. Not only is it physically soothing and easy to digest, it seems to add an emotional factor to the equation. I love soups of every kind and find that they are an item that you can rarely go wrong with. You can spend hours simmering, blending, removing and adding ingredients for a final outcome OR you can make a delicious and comforting soup in 12 minutes!

Stracciatella means “little shred” and Stracciatella Soup is a Roman style egg-drop soup. In addition to eggs, I made it with carrots, peas and spinach as I am always looking for fun new ways to utilize my fresh Talley Farms produce, so this recipe suited me perfectly. I decided that it would be a perfect breakfast soup along with one of my Blueberry Oatmeal Muffins. And was it ever!

I made my soup with store bought chicken broth which made the recipe even simpler. I recently read a survey that rated different brands of broth and surprisingly the top two winners were Swanson and Trader Joe’s low sodium broth. I had expected that some of the more expensive organic brands would top the list, but it seems that in terms of flavor, they ended up lacking. As the saying goes, you can’t always judge a book by it’s cover…

STRACCIATELLA SOUP

Serves 4

Ingredients

• 4 cups low sodium chicken broth
• 3 medium thinly sliced carrots
• 1/2 cup English peas or frozen peas
• 4 cups fresh spinach
• 3 large eggs
• 2 Tbsp grated Parmesan cheese (plus more for garnish)
• 1 Tbsp chopped parsley
• Extra Virgin olive oil
• kosher salt & freshly ground pepper

Directions

1. In a saucepan, bring 4 cups broth to a boil. Add the carrots and peas and cook over medium heat until tender, 3 minutes. Add spinach and cook until wilted.
2. In a bowl, beat eggs with 2 tbsp Parmesan cheese and slowly drizzle into the soup cooking over medium heat, stirring, until ribbons form, 1 minute.
3. Season with salt and pepper and drizzle with olive oil. Serve immediately garnished with parsley and additional grated Parmesan cheese.

(Printable recipe can be found in my recipe index under Soups)