Spinach Stracciatella Soup with Orzo

Ingredients
- 7 cups reduced-sodium chicken bone broth
- 2 large eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 6 oz baby spinach (chopped)
- 4 oz uncooked orzo pasta (or gluten-free orzo)
- freshly ground black pepper (to taste)
Instructions
- 1
Bring 6 cups chicken broth to a boil.
- 2
In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.
- 3
Add the orzo and cook according to package directions.
- 4
When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
- 5
Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
2 min - 6
Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!
Nutrition
Per serving (based on 6 servings)



