Stracciatella Romano Soup


12” crusty baguette, sliced, coated with olive oil
1 qt. reduced sodium chicken broth
4 eggs
1/3 cup grated Romano or Parmesan cheese (freshly grated, if possible)
1 T. chopped parsley
½ tsp. salt
2 cups baby spinach
Freshly cracked pepper


Slice baguette lengthwise, then crosswise into several slices. Lay on baking sheet. Coat bread with olive oil and bake in 400° oven for 10 minutes until crisp. Lay a slice or two in warmed soup bowls.

Meanwhile, heat chicken broth until simmering. Beat eggs in a bowl; stir in the cheese, parsley, and salt.

Gradually drizzle the egg mixture into simmering soup, stirring in a circular fashion with a fork or whisk. Once egg is cooked in long strings, stir in the spinach. Add cracked pepper.

Ladle soup into bowls on top of toast and enjoy.

Makes 4 – 6 servings