Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Stracciatella Soup (Italian Egg Drop Soup)

30 minutes or fewer Most people think of Chinese food when they hear “egg drop soup,” but this version comes from Italy. Stracciatella means “little shreds” and refers to the strands of cooked egg that form when the soup is swirled.  …

Get access to everything we publish when you sign up for Outside+ Join today!.

30 minutes or fewer


Most people think of Chinese food when they hear “egg drop soup,” but this version comes from Italy. Stracciatella means “little shreds” and refers to the strands of cooked egg that form when the soup is swirled.  

Servings
4

Ingredients

  • 3 cups low-sodium vegetable broth
  • 1/4 cup orzo, pastina or any small pasta
  • 1 5-oz. bag spinach (about 3 packed cups)
  • 2 large eggs
  • 2 Tbs. grated Parmesan cheese

Preparation

1. Bring vegetable broth and 1 1/2 cups water to a simmer in medium-size pot over high heat. Add pasta, and cook 11 minutes, or until tender.

2. Stir in spinach, and simmer 1 minute, or until wilted.

3. Whisk eggs with Parmesan in small bowl. Remove from heat. Swirl soup in pot, and pour egg mixture in slow stream to create strands. Let sit 1 minute. Stir soup with fork to break up egg strands. Season with salt and pepper, and serve immediately.

Nutrition Information

  • Calories 106
  • Carbohydrate Content 13 g
  • Cholesterol Content 108 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 540 mg
  • Sugar Content 2 g