- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: easy
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Stracciatella (Italian Egg Drop Soup)
Ingredients
Directions
- In a large saucepan or Dutch oven bring the chicken broth to a simmer. Add the spinach and tomato paste. Beat the eggs lightly in a small bowl. Pour eggs into broth slowly while stirring. Simmer 1 minute more. Remove from heat.
- Add the white balsamic vinegar, Parmesan cheese and black pepper. Taste for salt and add if needed.
- Sprinkle with fresh parsley and serve with grated Parmesan on the side if needed.
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