Egg Drop Soup with Parmesan, Spinach, and Peas

This soup may not win any beauty contests, but we love it anyway and think you will too. Inspired by Italian stracciatella soup, it's a simple, protei...n-packed dish that’s perfect for breakfast, lunch, or dinner. More of a flexible idea than a strict recipe, you can use any leafy greens you have on hand. For an extra kick, add some hot sauce or red chili flakes. Easy, satisfying, and comforting—just the way soup should be! Read more This soup may not win any beauty contests, but we love it anyway and think you will too. Inspired by Italian stracciatella soup, it's a simple, protein-packed dish that’s perfect for breakfast, lunch, or dinner. More of a flexible idea than a strict recipe, you can use any leafy greens you have on hand. For an extra kick, add some hot sauce or red chili flakes. Easy, satisfying, and comforting—just the way soup should be!

Why is this healthy?

Contains

Dairy, Eggs

Ingredients

Serves 2

Metric Imperial

chicken stock

Swaps: vegetable stock

eggs

parmesan cheese

finely grated

baby spinach

peas (frozen)

defrosted

red chilli flakes

Share ingredients

Ingredients

Serves 2

Metric Imperial

chicken stock

Swaps: vegetable stock

eggs

parmesan cheese

finely grated

baby spinach

peas (frozen)

defrosted

red chilli flakes

Share ingredients

Method

Gather and prepare your ingredients.

Place the chicken stock into a saucepan and bring to a simmer.

While the stock is heating up, crack the eggs into a bowl, add the parmesan, and beat until combined.

Add the spinach and peas, cook for a further 2-3 minutes, just until the spinach has wilted.

Slowly pour the eggs into the simmering stock, stirring constantly. Allow to cook for about a minute, until the eggs are cooked and look like rags. Stracciatella means rags in Italian, hence the soup's original name!

Serve with chilli flakes, if desired.

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