Low-Carb Italian Stracciatella Soup

Low-Carb Italian Stracciatella Soup

This Italian-style egg drop soup is one of those super simple ones which requires only a few ingredients, and a few minutes to pull together, but results in a delicious soup packed full of flavour.

My Nonna used to make this for a light lunch, sometimes with shredded chicken if we were really hungry. The idea behind the soup is simple — you heat a large pot of stock or broth (traditionally chicken is used, however you could also use vegetable if you prefer), mix together some grated Parmesan cheese and eggs, and then slowly stir it into the hot stock. The eggy mixture quickly cooks, creating little ‘shreds’ — the word stracciatella translates to ‘little shreds.

Preparation time

Hands-on:    10 minutes
Overall:     10 minutes

Nutritional values (per serving, about 1 3/4 cups/ 400 ml)

Total Carbs	0.7	grams
Fiber	0.2	grams
Net Carbs	0.5	grams
Protein	12.2	grams
Fat	10.9	grams
of which Saturated	5.2	grams
Energy	151	kcal
Magnesium	21	mg (5% RDA)
Potassium	432	mg (22% EMR)

Macronutrient ratio: Calories from carbs (1%), protein (33%), fat (66%)

Ingredients (makes 4 servings)

• 6 cups chicken stock or vegetable stock (about 1.4 L)
• 1/8 tsp ground cinnamon
• 2 large eggs
• 4 tbsp grated Parmesan cheese (20 g/ 0.7 oz)
• 2 tbsp chopped flat leaf parsley
• sea salt and ground black pepper, to taste
• Optional: extra parsley and Parmesan cheese to serve

Instructions

1. Chop the herbs and prepare all the ingredients.
   
2. Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.
   
3. Bring the stock and cinnamon to a simmering boil (not a rolling boil, you want a slower boil).
   
4. Once simmering, pour the egg mixture into the pot while stirring in a circular motion.
   
5. Turn off the heat and allow the soup to sit for a minute before serving.
   
6. Add salt and pepper to taste if required. Optionally, you can serve each bowl with an additional one tablespoon of each fresh parsley and grated Parmesan.
   
   
7. This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.
   
   

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