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
- In a soup pot bring the stock to a boil
- Meanwhile in a medium bowl whisk together the eggs, parmesan, nutmeg, cayenne pepper, garlic powder, salt, pepper, and cornstarch.
- 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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