Spinach Egg Soup
5
Minutes
Prep Time
25
Minutes
Cooking Time
30
Minutes
Total Time
6
Serves Servings
Ingredients
- ½ Bag Harvest Fresh Spinach, chopped
- 6 Cups Chicken Broth
- 3 Large Eggs
- ¼ Cup Parmesan Cheese, grated
- 2 Tbsp. Parsley, finely chopped
- 2 Tbsp. Basil, finely chopped
- Salt and Pepper to taste
Directions
- In a large pot heat over medium to high heat, add chicken broth, bring to a boil, then reduce to a strong simmer.
- In a bowl, add eggs, parmesan, parsley, and basil, whisk until fully combined.
- As stock is at a strong simmer, slowly add the egg mixture, stirring the broth in a circular motion, for egg strands to form.
- Add spinach, once spinach is wilted in stock, add salt and pepper, mix until combined, top with parmesan and ready to serve.
Video Recipe Below:
What You Need
