Stracciatella Soup

This Italian egg soup is ready in 20 minutes, perfect for those frantic nights when theres no time to cook!

The ingredient of Stracciatella Soup

• 6 cups massel salt reduced chicken style liquid stock
• 2 small zucchini thinly sliced
• 1 cup frozen peas
• 150g packet kale leaf spinach mix
• 1 1 2 cups shredded cooked chicken
• 2 green onions thinly sliced
• 1 2 cup fresh basil leaves shredded
• 2 eggs
• 1 3 cup finely grated parmesan
• 2 tsp chilli infused extra virgin olive oil
• 1 lemon cut into wedges to serve

The Instruction of stracciatella soup

• bring stock to the boil in a large saucepan over high heat add zucchini cook for 5 minutes or until almost tender add peas and spinach mixture cook for 1 minute or until peas are just heated through add chicken onion and basil cook for 1 minute or until chicken is heated through
• meanwhile whisk eggs and parmesan together in a small bowl see notes slowly add to stock mixture stirring constantly until egg is just cooked about 1 minute season with salt and pepper drizzle with chilli oil serve with lemon wedges

Nutritions of Stracciatella Soup

fatContent: 265 051 calories
saturatedFatContent: 11 grams fat

carbohydrateContent: 4 grams saturated fat
sugarContent: 9 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 29 2 grams protein
sodiumContent: 158 milligrams cholesterol

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