Stracciatella

Whip up this scrumptious soup in just a matter of minutes. Sauteed onion, garlic and chicken are cooked with chicken broth, spinach and tiny pasta shapes, then enriched with beaten eggs and pepper. Serve in bowls with a dusting of Parmesan.

• Calories: 284 Calories

Ingredients

• 3 eggs
• 1 cup water
• 1 tablespoon butter
• ¼ teaspoon ground black pepper
• ½ cup chopped onion
• ¼ cup grated Parmesan cheese
• ⅛ teaspoon cayenne pepper
• ½ teaspoon minced garlic
• 1 (10 ounce) package frozen chopped spinach
• 3 ½ cups chicken broth
• 12 ounces skinless, boneless chicken breast halves - cut into strips
• ¼ cup ditalini pasta

Recipe Instructions

Step 1

Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.

Step 2

Meanwhile, whisk together eggs and both peppers.

Step 3

Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.