Italian spinach and egg drop soup
Make this 6-ingredient recipe after a long hard day when you don’t want to fuss, but still want something that’s good and satisfying. Another plus: It’s ready in less than 30 minutes. You could make it even more fuss-free by using half a package of frozen chopped spinach, thawed, instead of the fresh spinach. This recipe is based on the traditional central Italian soup called stracciatella alla romana, made by drizzling an egg-cheese mixture into boiling meat-based broth and stirring, producing small shreds of egg. The result is deeply comforting. Sprinkle with a little chopped fresh parsley for color and flavor.
Reduced-sodium chicken broth
½ cup(s), small shell variety
1 large egg(s), lightly beaten
Grated Parmesan cheese
⅛ tsp, or to taste
4 cup(s), baby leaves, coarsely chopped
- Bring the broth to a boil over medium-high heat in a large saucepan. Add the macaroni; return to a boil. Reduce the heat and simmer, uncovered, until the macaroni is tender, 8–10 minutes.
- Combine the egg, cheese, and nutmeg in a small bowl. Slowly pour the egg mixture into the simmering soup, stirring constantly with a fork until the egg forms shreds. Stir in the spinach and heat through. Yields 2 cups per serving.