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!
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NUTRITION PER SERVING (Read more)
protein
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.
User comments (2)
Quick and easy … also less calorific than most of the doctors kitchen recipes
I halved amounts to make a bowl for 1 and enjoyed it, on 2nd time making it I used the blender to blitz the peas and spinach as there were just too many peas to work my way though, and by blitzing the peas made all the difference and on 2nd time I enjoyed it so much more, I also made it with bone broth… delicious