Here’s another amazing recipe
coming at you directly from the Vegetarian Times website. We had just little bit of orzo left in the cupboard and I wanted something yummy and easy to use up the last bit. This soup was so tasty and so satisfying that I am permanently adding it to my regular rotation. This would be a great vegetarian alternative to chicken noodle soup (if you’re a vegetarian that eats eggs…lacto-ovo veg) because it’s just as hearty and nourishing. The recipe had me skeptical. It seemed so easy that I figured it was probably harder than it looked. Thankfully the process was just as easy in practice as it looked on the page and the results were incredibly rewarding…and delicious.
Stracciatella Soup (Italian Egg Drop Soup)
3 cups low-sodium vegetable broth
1/4 cup orzo
1 5-oz. bag spinach (about 3 packed cups)
2 large eggs
2 Tbs. grated Parmesan cheese
1. Bring vegetable broth and 1 1/2 cups water to a simmer in medium-size pot over high heat.
2. Add pasta, and cook 11 minutes, or until tender.
3. Stir in spinach, and simmer 1 minute, or until wilted.
4. Whisk eggs with Parmesan in small bowl.
5. Remove from heat. Swirl soup in pot, and pour egg mixture in slow stream to create strands.
6. Let sit 1 minute. Stir soup with fork to break up egg strands.
7. Season with salt and pepper, and serve immediately.