Tuesday, September 21, 2010

Stracciatella Soup With Orzo & Spinach!

Italian egg drop soup is the easier name, but I like the official name better..lol!
This soup is so good and so simple to make! I mean really, really good. It takes only about 20 minutes to make and tastes rich, silky and creamy. You will enjoy this soup and find yourself dreaming about it :-} I got my original recipe from Gina's Skinnytaste.com website. I basically used her ingredients, but with some slight modifications and I slightly changed up the technique. Serve this with a bread or a grilled cheese sandwich on sourdough and you will be very satisfied!

6 cups of organic chicken broth
2 large eggs
1/2 cup Fresh shredded Parmesan (or you can buy the wedge and shred yourself) + a little bit extra for topping
4 oz. uncooked orzo (if you can find it use whole wheat)
about 1 1/2 cup of organic baby spinach
1 1/2 teaspoon of dried parsley
Sea salt and pepper if you desire

Use 5 cups of chicken broth and set aside 1 cup of that broth to use later. Bring your chicken broth to a boil. In a different bowl, while your waiting for your chicken broth to boil, add the 1 cup of broth, with 2 eggs, Parmesan cheese and parsley and whisk. Once your broth comes to a boil add in your orzo - you will want to cook this on high for about 9 minutes. After the orzo cooks for about 9 minutes turn your flame down to low and whisk in your chicken broth/eggs/cheese/parsley and cook for 4 minutes on low while stirring just a few times throughout the 4 minutes. After this your soup will be silky and creamy. After the 4 minutes while the flame is still on low add in your spinach and stir. Allow to cook on low for another 1-2 minutes and let that spinach start to wilt. Remove from heat and serve. Top each serving with an extra sprinkle of shredded Parmesan - this doesn't add very many extra calories and will give it a great taste! Left overs are so good too! Enjoy!

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