Low Sodium Stracciatella Soup
Experience the comforting simplicity of Low Sodium Stracciatella Soup, a lighter twist on the classic Italian favorite! This nourishing recipe combines delicate ribbons of gently cooked eggs with flavorful low-sodium chicken stock or vegetable broth, creating a velvety texture that's both satisfying and heart-healthy. Enhancements like finely chopped parsley, a hint of garlic, and optional baby spinach or kale add layers of freshness and nutrition. The addition of low-sodium Parmesan cheese lends a subtle, savory depth without overpowering the dish. Ready in just 25 minutes, this quick and wholesome soup is perfect for busy weeknight meals or as a starter to an elegant dinner. Serve with a sprinkle of parsley or a touch of lemon zest for a bright, aromatic finish!
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Recipe Information
Ingredients
- 6 cups Low-sodium chicken stock or vegetable broth
- 3 large Eggs
- 0.25 cups Grated Parmesan cheese (low-sodium or unsalted)
- 2 tablespoons Fresh parsley, finely chopped
- 1 clove Garlic, finely minced
- 1 cup Baby spinach or chopped kale (optional, for added nutrition)
- 0.25 teaspoons Freshly ground black pepper
- 0.25 teaspoons Fresh lemon zest (optional, for brightness)
Instructions
In a medium-sized pot, heat the low-sodium chicken stock or vegetable broth over medium heat until it comes to a gentle simmer.
While the broth is heating, crack the eggs into a bowl and beat them thoroughly using a fork or whisk until combined. Stir in the grated low-sodium Parmesan cheese and freshly minced garlic.
Once the broth is simmering, slowly pour the egg mixture into the pot in a steady stream while using a fork or whisk to stir the broth gently. This will create the delicate ribbons of egg (stracciatella).
Add the finely chopped parsley and any optional ingredients such as baby spinach or kale. Stir gently to combine, allowing the greens to wilt slightly if used.
Season the soup with freshly ground black pepper to taste. If you desire a brighter flavor, stir in a pinch of fresh lemon zest.
Simmer for another 1-2 minutes to ensure the eggs are cooked through and the flavors combine well.
Remove the soup from heat and ladle it into bowls. Serve immediately with an extra sprinkle of parsley on top for garnish, if desired.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 884 mg | 68% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
