Stracciatella recipe

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Ingredients

1 tablespoon butter
½ cup chopped onion
½ teaspoon minced garlic
12 ounces skinless, boneless chicken breast halves - cut into strips
3 ½ cups chicken broth
1 cup water
1 (10 ounce) package frozen chopped spinach
¼ cup ditalini pasta
3 eggs
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
¼ cup grated Parmesan cheese

Nutrition Info

283.5 calories
carbohydrate: 11.6 g
cholesterol: 200.9 mg
fat: 10.8 g
fiber: 2.7 g
protein: 34.3 g
saturatedFat: 4.5 g
servingSize: -
sodium: 926.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in 3-quart saucepan. Add onion and garlic, cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat, simmer covered 5-7 minutes till chicken and pasta are cooked.

  2. Meanwhile, whisk together eggs and both peppers.

  3. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Recipe Yield

4 servings

Recipe Note

This soup is definitely not boring! You can substitute your favorite small pasta shape in place of the ditalini, if you prefer.

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