Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Stracciatella soup
Stracciatella soup is traditionally eggs, cheese, parsley, nutmeg stirred into simmering chicken stock.
In AEB’s recipe we’ve added a package of frozen chopped spinach and called it Stracciatella Florentine. It’s pronounced with a long “A” at the end.
Here’s our recipe:
Stracciatella Florentine
6 servings
2 cans (14.5 oz each) fat-free, reduced-sodium chicken broth
1 package (10 oz.) frozen chopped spinach
1/8 teaspoon ground nutmeg
4 eggs, well beaten
1/4 cup grated Parmesan cheese
1 cup cheese-and-garlic-flavored croutons, optional
In large saucepan over high heat, bring broth to boiling. Add spinach. Cook until thawed, stirring occasionally with fork to separate. Stir in nutmeg. Reduce heat to simmering. While stirring soup, slowly pour in eggs. Immediately remove from heat. Pour or ladle about 1 cup soup into each of 6 (10-ounce) bowls. Sprinkle each with 1 tablespoon of the cheese and 1/4 cup of the croutons, if desired.
Nutritional information per serving of 1/6 recipe without croutons: Calories 85, Protein 9g, Carbohydrates 3g, Total Fat 4g, Cholesterol 144 mg, Sodium 493mg.