Spinach Stracciatella Soup

Health score
18%
Spinach Stracciatella Soup
20 min.
6
226kcal

Suggestions


Welcome to a delightful culinary experience with our Spinach Stracciatella Soup! This vibrant and nourishing dish is perfect for any occasion, whether you're looking for a comforting starter, a light snack, or a satisfying antipasto. With its rich flavors and creamy texture, this soup is sure to impress your family and friends.

In just 20 minutes, you can whip up a bowl of this deliciousness that serves six, making it an ideal choice for gatherings or cozy dinners at home. The combination of frozen chopped spinach and Parmigiano-Reggiano creates a savory base, while the addition of beaten eggs adds a unique twist, resulting in delicate strands that float gracefully in the broth. Each spoonful is a warm embrace, perfect for chilly evenings or when you need a little pick-me-up.

To elevate your dining experience, serve the soup with slices of crusty baguette, brushed with extra-virgin olive oil and toasted to golden perfection. The contrast of the crispy bread with the silky soup is simply irresistible. Plus, with only 226 calories per serving, you can indulge without the guilt!

Join us in savoring this delightful Spinach Stracciatella Soup, where simplicity meets elegance, and every bite is a celebration of flavor. Get ready to impress your taste buds and those of your loved ones!

Ingredients

  • 12 inch crusty baguette halved lengthwise
  • large eggs beaten
  • 10 oz spinach frozen thawed chopped (not )
  • 24 fl. oz. chicken broth reduced-sodium
  • servings olive oil extra virgin extra-virgin for brushing bread
  • 0.5 cup parmesan finely grated for serving
  • 0.3 teaspoon pepper black for serving
  • 0.5 teaspoon salt 
  • cups water 

Equipment

  • baking sheet
  • sauce pan
  • oven

Directions

  1. Put oven rack in lower third of oven and preheat oven to 400°F.
  2. Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
  3. Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
  4. Add beaten eggs in a slow, steady stream, stirring constantly.
  5. Serve with freshly ground pepper and a slice of toasted baguette in the soup.

Nutrition Facts

Calories226kcal
Protein16.53%
Fat72.69%
Carbs10.78%

Properties

Glycemic Index
21.79
Glycemic Load
1.76
Inflammation Score
-10
Nutrition Score
18.063043511432%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg

Nutrients percent of daily need

Calories:226.25kcal
11.31%
Fat:18.86g
29.01%
Saturated Fat:4.08g
25.51%
Carbohydrates:6.29g
2.1%
Net Carbohydrates:4.8g
1.74%
Sugar:0.83g
0.92%
Cholesterol:67.67mg
22.56%
Sodium:457.04mg
19.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.65g
19.3%
Vitamin K:184.68µg
175.88%
Vitamin A:5695.98IU
113.92%
Vitamin E:3.6mg
23.97%
Folate:82.38µg
20.59%
Manganese:0.37mg
18.68%
Calcium:182.01mg
18.2%
Phosphorus:154.43mg
15.44%
Vitamin B2:0.26mg
15.39%
Selenium:10.7µg
15.29%
Magnesium:44.54mg
11.14%
Vitamin B3:2.13mg
10.63%
Iron:1.76mg
9.8%
Potassium:303.46mg
8.67%
Copper:0.16mg
8.15%
Vitamin B6:0.13mg
6.73%
Vitamin B12:0.37µg
6.11%
Fiber:1.5g
5.99%
Zinc:0.88mg
5.84%
Vitamin B1:0.08mg
5.6%
Vitamin B5:0.36mg
3.58%
Vitamin C:2.6mg
3.15%
Vitamin D:0.38µg
2.5%
Source:Epicurious