Straciatella (Italian Egg Drop Soup)

This fresh, light, and healthy recipe makes an elegant first course. Or, add it to your list of easy lunch ideas you can serve with a sandwich.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Prep: 20 mins
  • Cook: 17 mins

Straciatella (Italian Egg Drop Soup)

Directions

  1. In a large saucepan heat oil over medium heat. Add onion; reduce heat to medium-low. Cook and stir for 15 to 20 minutes or until onion is golden brown. Add broth; bring to boiling.
  2. Add peas and pepper; reduce heat and simmer for 2 minutes. Remove saucepan from heat. Gradually drizzle eggs into the hot broth mixture, whisking to create egg shreds. Stir in spinach, Parmesan cheese, and, if desired, basil. Serve immediately.

From the Test Kitchen

Smart Swap

You can use 1/2 cup frozen spinach instead of fresh.

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Nutrition Facts (Straciatella (Italian Egg Drop Soup))

  • Per serving:
  • 130 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 95 mg chol. ,
  • 812 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 10 g pro.
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