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Stracciatella soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and satisfying Italian egg soup, ready in just 20 minutes for busy weeknights!
Ingredients:
  • 1530.00 gm salt reduced chicken style liquid stock
  • 2 small zucchini, thinly sliced
  • 250.00 ml frozen peas
  • 150g packet kale leaf spinach mix
  • 375.00 ml shredded cooked chicken
  • 2 green onions, thinly sliced
  • 125.00 ml fresh basil leaves, shredded
  • 2 eggs
  • 82.50 ml finely grated parmesan
  • 9.20 gm chilli-infused extra virgin olive oil
  • 1 lemon, cut into wedges, to serve
Instructions:
  • 1. In a large saucepan, bring the stock to a vigorous boil. Toss in the zucchini and cook for about 5 minutes until just tender. Introduce the peas and spinach mixture and cook for 1 minute until the peas are warmed through. Finally, stir in the chicken, onion, and basil, cooking briefly for about 1 minute until the chicken is heated through.
  • Whisk together eggs and parmesan in a small bowl. Slowly pour into the stock mixture while stirring continuously until the egg is just cooked (approximately 1 minute). Season with salt and pepper, then drizzle with chili oil. Serve with lemon wedges.

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