Stracciatella soup

Stracciatella soup

Fresh parsley and lemon add extra zing to flavoursome chicken stock to produce a simple Italian soup, ready in only 10 minutes. We guarantee you’ll make this lunch or easy starter recipe time and again.

Stracciatella soup

  • Serves icon Serves 2 as a starter or light lunch
  • Time icon Hands-on time 10 min

Fresh parsley and lemon add extra zing to flavoursome chicken stock to produce a simple Italian soup, ready in only 10 minutes. We guarantee you’ll make this lunch or easy starter recipe time and again.

Nutrition: per serving

Calories
194kcals
Fat
13.4g (6.6g saturated)
Protein
17g
Carbohydrates
1.2g (0.6g sugars)
Fibre
0.8g
Salt
1.2g

Ingredients

  • 500ml good quality chicken stock (ideally homemade)
  • 1 small garlic clove, finely sliced
  • Small bunch fresh flatleaf parsley, leaves roughly chopped, a few stalks reserved
  • 2 free-range eggs, beaten
  • Grated zest and juice ½ lemon
  • 50g parmesan, grated into strands on a box grater, plus extra to serve
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Method

  1. Put the chicken stock,garlic and a few parsley stalks in a saucepan and gently warm for 5 minutes. Turn up the heat and bring up to the boil.
  2. Season the beaten eggs with black pepper and a pinch of salt, then pour into the soup and allow to set for 30 seconds. Stir the egg to create thin, pasta-like strands.
  3. Take off the heat and add the lemon zest and juice, most of the parmesan and most of the parsley leaves. Season, then serve scattered with extra parmesan and the remaining parsley leaves.

Nutrition

Nutrition: per serving
Calories
194kcals
Fat
13.4g (6.6g saturated)
Protein
17g
Carbohydrates
1.2g (0.6g sugars)
Fibre
0.8g
Salt
1.2g

delicious. tips

  1. This recipe is easy to double up to serve 4.

    Next time, try adding a handful of fresh breadcrumbs or semolina to the soup in step 3.

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