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Stracciatella alla Romana with Spinach

Name: Stracciatella alla Romana with Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 750 ml vegetable broth; 4 pieces eggs; 50 g grated Parmesan; 150 g fresh spinach; 2 pieces carrots; 1 pinch nutmeg

The classic Roman soup where beaten eggs mixed with Parmesan are drizzled into simmering broth with spinach. A comforting, silky soup ready in 15 minutes.

15 min2 servings285 kcalDifficulty: Easy

Ingredients

750 ml vegetable broth
4 pieces eggs
50 g grated Parmesan
150 g fresh spinach
2 pieces carrots
1 pinch nutmeg

Instructions

Step 1
Bring the vegetable broth to a boil in a pot. Add the carrots cut into small dice and cook for 5 minutes.
Step 2
Whisk the eggs with the grated Parmesan and nutmeg in a bowl.
Step 3
Add the fresh spinach to the broth. Drizzle the egg-Parmesan mixture in a thin stream while gently stirring with a fork.
Step 4
Cook for 1 minute without stirring so the egg threads form. Serve immediately.

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