I have found myself in a deeply autumnal vibe lately with my cozy cocktails, festive decor, and plaid obsession dominating the blog this past week. I guess it’s only fitting that I continue the trend with my all time favorite soup recipe. I am extremely lucky to have a mother-in-law who shares plenty of great things with me (including a killer black tie wardrobe), and this Stracciatella is among my favorite hand-me-downs.
Until recently, I always pictured soup to be an extremely intimidating and lengthy process; one that would require an entire day to prepare, but this absolutely delicious recipe is fresh, filling and best of all, fast! Go on, give it a try!
– 6 cups low sodium chicken stock
– 2 cup water
– 1/2 cup uncooked orzo
– Large bunch of fresh spinach (about 1.5 cups chopped)
– A few sprigs of basil (about 2 tbsp chopped)
– A few sprigs of parsley (about 2 tbsp chopped)
– 2 large eggs
– Salt and pepper to taste
1. In a large pot, bring chicken stock and water to a boil
2. Add uncooked orzo, stir and allow to simmer for approximately 3-5 minutes
3. Chop spinach, basil and parsley, add it to the pot
4. Crack and whisk together the two eggs in a cup with a spout, slowly and gradually pour egg into soup with one hand while continuously stirring with the other hand. Add a few pinches of salt, and some pepper to season it to your liking!
This recipe makes enough soup for about 6-8 servings so cook up a pot for a big group, or refrigerate it up to a few days for fresh soup all week long.