Stracciatella Soup

1. 1

   Saute garlic in olive oil on med heat until soft

2. 2

   Add broth and if using frozen or peas or spinach add at this time. Stir about 3-5 minutes or until vegetables are mostly cooked.

3. 3

   Lower heat to simmer. Whisk eggs, parmesan, black pepper and salt, and parsley together

4. 4

   Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute.

5. 5

   If using fresh spinach add this now and continue stirring until wilted.

* Per serving · 4 servings · Values may vary.

No additional tips available.