Stracciatella Soup with Spinach and Orzo

About This Recipe

This cozy stracciatella soup is made with rich chicken broth, Parmesan, orzo and spinach for a satisfying meal. Done in just 20 minutes!

Ingredients

• 7 cups reduced-sodium chicken bone broth
• 2 large eggs
• ½ cup freshly grated Parmesan
• ¼ cup chopped flat-leaf parsley
• 6 oz baby spinach (chopped)
• 4 oz uncooked orzo pasta (or gluten-free orzo)
• freshly ground black pepper (to taste)

Instructions

1. Bring 6 cups chicken broth to a boil.
2. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.
3. Add the orzo and cook according to package directions.
4. When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
5. Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
6. Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!