Beat the eggs in a medium size bowl. Whisk in bread crumbs, parmesan cheese, lemon zest, nutmeg and black pepper.
Heat the chicken broth and spinach over medium-heat and bring to a boil. Reduce heat and simmer, covered, stirring occasionally about 5 minutes. Stir in frozen peas.
While the broth is heating prepare the baguette. Put oven rack in lower third of oven and preheat oven to 400°F (220°C). Brush cut sides of baguette with olive oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
While stirring with a whisk, slowly pour the egg mixture into the boiling broth. As soon as the small ribbons have formed, remove from the heat and serve.
Serve soup in bowls with a slice of toasted baguette on top. Garnish with fresh herbs, if desired.
- Serves: 10
- Prep Time:
- Cook Time:
- 2 egg(s), medium
- 2 tbsp (30 mL) breadcrumbs
- 1/4 cup (60 mL) Parmesan cheese, grated
- 2 tbsp (30 mL) lemon zest, fresh
- 1/8 tsp (0.5 mL) nutmeg, ground
- 1/4 tsp (1.25 mL) black pepper, freshly ground
- 8 cups (2 L) chicken broth, good quality
- 12 oz (345 g) frozen spinach
- 1 cup (250 mL) frozen peas
- 10 slices whole grain baguette, sliced
- 2 tbsp (30 mL) olive oil
- 10 sprigs fresh herbs of your choice, for garnish
This is a healthy version of a simple, classic Italian soup which relies on a good home-made chicken broth, fresh eggs and good cheese. The eggs are beaten into the soup, becoming stracci or "rags". In some regions of Italy, lemon zest is used in place of nutmeg. This version uses both.
The vegetable used here is spinach but you can also use Swiss chard and any combination of mixed fresh herbs such as basil, cilantro, mint or parsley. In the springtime in some areas they even use peas or spring lettuces. Use your favourite Italian grating cheese like Paerve, Asiago, Romano or Parmigianino.