Stracciatella Soup (Italian Egg Drop Soup)

1. 1

   Bring vegetable broth and 1 1/2 cups water to a simmer in medium-size pot over high heat.

2. 2

   Add pasta, and cook 11 minutes, or until tender.

3. 3

   Stir in spinach, and simmer 1 minute, or until wilted.

4. 4

   Whisk eggs with Parmesan in small bowl.

5. 5

   Remove from heat.

6. 6

   Swirl soup in pot, and pour egg mixture in slow stream to create strands.

7. 7

   Let sit 1 minute.

8. 8

   Stir soup with fork to break up egg strands.

9. 9

   Season with salt and pepper, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.