Low Sodium Stracciatella Soup

Delightfully simple yet full of comforting flavors, this Low Sodium Stracciatella Soup is the perfect bowl of warmth for any occasion. Made with a light and savory low-sodium chicken stock or vegetable broth, this Italian classic features delicate ribbons of egg, gently whisked with grated unsalted Parmesan cheese and a hint of fresh garlic. Enhanced with chopped parsley, baby spinach or kale for an optional nutritional boost, and a touch of lemon zest for brightness, this heartwarming soup is as nutritious as it is flavorful. Ready in just 25 minutes, this healthy, low-sodium recipe is perfect for a quick lunch or a light dinner. Serve it steaming hot with a sprinkle of fresh herbs to enjoy a guilt-free taste of Italy in every spoonful! Keywords: low sodium soup, stracciatella recipe, quick healthy soup, Italian egg drop soup.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 6 cups Low-sodium chicken stock or vegetable broth
• 3 large Eggs
• 0.25 cups Grated Parmesan cheese (low-sodium or unsalted)
• 2 tablespoons Fresh parsley, finely chopped
• 1 clove Garlic, finely minced
• 1 cup Baby spinach or chopped kale (optional, for added nutrition)
• 0.25 teaspoons Freshly ground black pepper
• 0.25 teaspoons Fresh lemon zest (optional, for brightness)

Directions

Step 1

In a medium-sized pot, heat the low-sodium chicken stock or vegetable broth over medium heat until it comes to a gentle simmer.

Step 2

While the broth is heating, crack the eggs into a bowl and beat them thoroughly using a fork or whisk until combined. Stir in the grated low-sodium Parmesan cheese and freshly minced garlic.

Step 3

Once the broth is simmering, slowly pour the egg mixture into the pot in a steady stream while using a fork or whisk to stir the broth gently. This will create the delicate ribbons of egg (stracciatella).

Step 4

Add the finely chopped parsley and any optional ingredients such as baby spinach or kale. Stir gently to combine, allowing the greens to wilt slightly if used.

Step 5

Season the soup with freshly ground black pepper to taste. If you desire a brighter flavor, stir in a pinch of fresh lemon zest.

Step 6

Simmer for another 1-2 minutes to ensure the eggs are cooked through and the flavors combine well.

Step 7

Remove the soup from heat and ladle it into bowls. Serve immediately with an extra sprinkle of parsley on top for garnish, if desired.

Nutrition Facts

Serving size	(1720.8g)

Amount per serving	% Daily Value*
Calories	578.6

Total Fat 34.2g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat g
Cholesterol 581.8mg	0%
Sodium 1165.8mg	0%
Total Carbohydrate 13.5g	0%
Dietary Fiber 1.9g	0%
Total Sugars 0.9g
Protein 49.8g	0%

Vitamin D 146.8IU	0%
Calcium 884.2mg	0%
Iron 5.5mg	0%
Potassium 989.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 35.5%

Carbs: 9.6%