Stracciatella - Italian Egg Drop Soup
- 3 Eggland's Best eggs
- 6 cups low-sodium chicken broth
- 2 cloves garlic, minced
- Zest & juice from 1/2 lemon
- 2 cups fresh spinach, chopped
- 1/3 cup parmesan cheese, grated (plus more for garnish, if desired)
- 1 pinch salt
- 1 pinch pepper
- Chop fresh spinach and set aside Whisk eggs, salt, pepper and parmesan cheese together and set aside Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.
eggs, lowsodium, garlic, lemon, fresh spinach, parmesan cheese, salt, pepper
Taken from www.epicurious.com/recipes/food/views/stracciatella-italian-egg-drop-soup-51101830 (may not work)