Wednesday, January 30, 2013

Spinach Stracciatella Soup

A simple Italian soup that is light yet filling. Add tiny meatballs and you've got Italian Wedding Broth.


  • 4 cups chicken broth
  • 2 cups water
  • 1 cup orzo pasta
  • 1-10 ounce package frozen, chopped spinach
  • 1 egg, beaten
  • 1/2 lemon, juiced
  • Parmesan cheese
  • Sea salt
  • Freshly cracked pepper
  • Crusty bread, for serving


  1. In a medium sized saucepan, bring chicken broth and water to a boil. Stir in orzo and frozen spinach. Cook for 9 minutes until pasta and spinach is tender.
  2. Turn heat down to low. Slowly add beaten egg, in a steady stream, stirring constantly. 
  3. Season with salt, pepper and lemon juice. Serve with Parmesan cheese to stir into soup, and warm bread and butter.

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