Warm, hearty soup is one of the best ways to satisfy the craving for comfort-food once the cooler weather hits. This Italian egg drop soup with spinach is a favourite of ours because the spinach packs a nutrient punch with vitamins A and C, plus fibre and folic acid. Tasty AND healthy… the best combination!


  • 6 cups chicken or vegetable stock
  • 3 eggs
  • ½ cup shredded parmesan
  • Pinch nutmeg
  • Pinch cayenne pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 75 g fresh baby spinach


  1. In a soup pot bring the stock to a boil
  2. Meanwhile in a medium bowl whisk together the eggs, parmesan, nutmeg, cayenne pepper, garlic powder, salt, pepper, and cornstarch.
  3. Once stock is boiling reduce heat to medium low and slowly pour in the egg mixture and spinach. Stirring often continue a simmer until the stock is no longer cloudy, but clear. About 3-5 minutes. Season with additional salt and pepper if needed. Enjoy! 

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NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.