Stracciatella Soup

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Parsley

  Raw

  2 tbsp or 8g

• Basil

  Fresh

  200g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

Directions

1. Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
2. Ladle the soup into bowls and serve.
3. (source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/stracciatella-soup-recipe-1957514)