Stracciatella soup

Stracciatella soup


This Italian egg soup is ready in 20 minutes, unqualified for those nervous nights later theres no become old to cook!

The ingredient of Stracciatella soup

  1. 6 cups Massel salt edited chicken style liquid stock
  2. 2 small zucchini, thinly sliced
  3. 1 cup frozen peas
  4. 150g packet kale leaf spinach amalgamation
  5. 1 1/2 cups shredded cooked chicken
  6. 2 green onions, thinly sliced
  7. 1/2 cup well-ventilated light basil leaves, shredded
  8. 2 eggs
  9. 1/3 cup finely grated parmesan
  10. 2 tsp chilli-infused further virgin olive oil
  11. 1 lemon, cut into wedges, to support

The instruction how to make Stracciatella soup

  1. Bring gathering to the boil in a large saucepan on top of higher than high heat. ensue zucchini. Cook for 5 minutes or until on the order of tender. amass peas and spinach mixture. Cook for 1 minute or until peas are just furious through. Add chicken, onion and basil. Cook for 1 minute or until chicken is fuming through.
  2. Meanwhile, work up eggs and parmesan together in a small bowl (see notes). Slowly accumulate to buildup mixture, stirring constantly, until egg is just cooked (about 1 minute). Season subsequently salt and pepper. Drizzle like chilli oil. bolster following lemon wedges.

Nutritions of Stracciatella soup

calories: 265.051 calories
fatContent: 11 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 9.6 grams carbohydrates
proteinContent: 29.2 grams protein
cholesterolContent: 158 milligrams cholesterol
sodiumContent: 1217 milligrams sodium

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