Stracciatella Soup
Thursday, October 8, 2020
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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 caloriessaturatedFatContent: 11 grams fat
sugarContent: 9 6 grams carbohydrates
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proteinContent: n a
cholesterolContent: 29 2 grams protein
sodiumContent: 158 milligrams cholesterol