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Ingredients
2 cups finely shredded fresh spinach leaves
2 tablespoons extra-virgin olive oil
4 cups well-flavored chicken stock
2 eggs
1 tablespoon cold water
3 tablespoons freshly grated imported Italian Parmesan cheese
Nutritional analysis per serving (4 servings)
9 grams carbs; 92 milligrams cholesterol; 208 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 468 milligrams sodium; 12 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt. Add the chicken stock and simmer for five minutes.
- Step 2
Beat eggs with water.
- Step 3
Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly. Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.
Private Notes
Comments
A grating of nutmeg and fresh ground black pepper are good additions
Lovely soup with a homemade rye roll on a rainy Saturday afternoon. Simple and delicious. Thank you!
I made half of the recipe because I was low on chicken stock and not sure I would like egg threads in my soup. It turned out very good. To quickly bring an egg to room temperature, place it in a bowl of hot tap water for 10 minutes. (Room temp. eggs work best.) Before serving, I added about an eighth of teaspoon of butter to add flavor to the halved recipe. Delicious. Next time, I’ll make the full recipe. Perfect quick pick-me-up for cold season and beyond.