Stracciatella (Italian Egg Drop Soup)

1. 1

   In a large saucepan or Dutch oven bring the chicken broth to a simmer.

2. 2

   Add the spinach.

3. 3

   Beat the eggs lightly in a small bowl.

4. 4

   Pour eggs into broth slowly while stirring.

5. 5

   Simmer 1 minute more.

6. 6

   Remove from heat.

7. 7

   Add the white balsamic vinegar, Parmesan cheese and black pepper.

8. 8

   Taste for salt and add if needed.

9. 9

   Sprinkle with fresh parsley and serve with grated Parmesan on the side if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.