A Lighter Spinach and Parmesan Egg Drop Soup

December 2, 2014


Author Notes: After the leftovers from the holidays have cleared out of the fridge, you'll want something light yet comforting. This soup is a stracciatella with spinach, sans egg yolks—quick and easy!inpatskitchen

Food52 Review: This soup is the perfect quick, light meal—it really could not be easier to put together, and it's light, healthful, and delicious. The nutmeg and garlic infusion lifts the broth above the ordinary, and the Parmesan egg whites add just enough body to make it satisfying. I took liberties and added a squeeze of Meyer lemon juice at the end. Bonus: 3 egg yolks left over are the perfect excuse to make pudding!The Editors

Makes: about 1 1/2 quarts

Ingredients

  • 8 cups chicken broth
  • 2 large garlic cloves
  • 4 gratings nutmeg with a microplane
  • 5 ounces fresh baby spinach leaves, chopped finely
  • 1/3 cup very finely grated Parmesan cheese, plus more for garnish
  • 3 egg whites from extra large eggs
  • Salt and pepper to taste

Directions

  1. Crack the garlic cloves, but keep them whole and intact. Combine the garlic, chicken broth, and nutmeg in a medium soup pot with a lid. Bring to a boil and then simmer gently for about 10 minutes. Turn off the heat and cover the pot, letting the broth steep for a minimum of 30 minutes (or make it early and let it steep all day).
  2. When ready to serve, fish out the garlic cloves and bring the broth back up to a boil. Stir in the chopped spinach leaves and continue to simmer for a few minutes.
  3. Combine the egg whites and Parmesan cheese in a spouted cup, then pour it into the simmering soup, stirring all the while. Season to taste with salt and pepper. Garnish each bowl with more grated Parmesan.

More Great Recipes:
Soup|Italian|Egg|Vegetable|Clove|Nutmeg|Parmesan|Spinach|One-Pot Wonders|Winter|Spring|Summer

Reviews (35) Questions (0)

35 Reviews

Mark March 20, 2017
Loved the soup, Pat. We added in about a pound of small Italian-season meatballs for a little extra protein. Also doubled up on the spinach. Delicious!
 
Author Comment
inpatskitchen March 20, 2017
Thanks Mark. Love the meatball idea!!
 
Angelyn T. March 12, 2017
Super low key soup for lazy evenings where you don't really feel like cooking, and don't feel like eating anything fried or heavy either. A feel good soup for lazy evenings:)<br /><br />I added some macaroni at the end, to make this soup more filling, and added some toasted Sesame oil to make this soup more fragrant. There's a similar recipe in Asia called Spinach Egg drop soup, where toasted sesame oil, fish sauce/soy sauce and ginger are added for added warmth and aroma. Thanks for this recipe! This warmed me up on a cold lazy swedish evening!
 
Author Comment
inpatskitchen March 12, 2017
Thank you Angelyn! The Asian version sounds wonderful! I'll have to research
 
Stacy October 13, 2016
Loved this light- refreshing soup. My 8 year old granddaughter asked for seconds! Didn't have nutmeg, but had pumpkin spice- love, love!<br />Will make again.
 
Author Comment
inpatskitchen October 13, 2016
Thanks so much Stacy! I love it when the kids like veggies!
 
Pam A. February 21, 2016
Why is this being called a Vegetarian recipe when it calls for Chicken Broth???
 
Author Comment
inpatskitchen February 21, 2016
Hi Pam! I have no idea. I never tagged it as vegetarian and now I can't go in to edit it to check the tags. However, I think it might be good with a light vegetable broth, although I've never made it that way.
 
Pam A. February 21, 2016
Thanks Pat. Of course I know I can substitute, I was just surprised as Food 52 had the link to this recipe as Vegetarian Entrees. We are crazy for cabbage here so will try your recipe with Veg Broth!
 
Author Comment
inpatskitchen February 21, 2016
Hope you enjoy!
 
lesmcs January 16, 2016
Do you think I could stir in some yellow miso? I'm trying to find ways to use up that tub of miso.
 
Author Comment
inpatskitchen January 16, 2016
I think that would be fantastic! Maybe cut some of the chicken broth and add miso broth in its place. Please let me know how it goes.
 
Hana January 15, 2016
Simple and delicious! I added in 6 large egg whites instead of 3 extra large for more protein along with a nub of ginger for the broth. Thank you for the recipe!
 
Author Comment
inpatskitchen January 16, 2016
Thank YOU Hana!
 
Elizabeth January 12, 2016
I just made this soup and we loved it! easy to make, and a lot of flavor. One thing that I did, instead of discarding the garlic, I pressed them through a small colander and added the pulp to the soup, I think it was a nice addition.<br />I'll keep this recipe !!
 
Author Comment
inpatskitchen January 12, 2016
I'm so happy you all enjoyed this Elizabeth. Thank you!!
 
Jackie S. January 6, 2016
I made this tonight and loved it. Used whole eggs for a bit more protein, and adding some freshly chopped scallions into the bowl with gave it a fresh zing. Loved this!
 
Author Comment
inpatskitchen January 6, 2016
Thanks Jacqueline! I've used whole eggs in the past also and I love the scallion addition! Will do that next time!
 
susan5500s January 25, 2015
Getting ready to make this soup on the very rare cold Miami day! Why do you use a sprouted cup for the egg and cheese?
 
Author Comment
inpatskitchen January 25, 2015
Just makes it easier for pouring into the soup. You don't have to use it but I just use a liquid measuring cup for this.
 
susan5500s January 25, 2015
Thank you so much, can't wait for dinner tonight. Taking it light and easy, at least through January!
 
Author Comment
inpatskitchen January 25, 2015
Thank YOU susan! Sure hope you enjoy this!
 
Susan W. December 23, 2014
Pat, I am going to make this as part of our seven fishes feast. I'd like it to be around for a couple of days. Do the eggs hold up at all? I will be using the entire egg if that makes a difference. We could add the egg each time someone wants a bowl, but that's not entirely convenient with the surfing, hiking and horseback riding that people will be rushing off to at different times.
 
Author Comment
inpatskitchen December 24, 2014
Hi Susan! I've only had leftovers the next day and the soup was fine. I worry that any longer the eggs would get rubbery. Maybe a couple of pots of the broth and spinach and then add eggs when you reheat each pot?
 
Susan W. December 24, 2014
Great idea. Small batch of the soup with the egg and eggless waiting on the sidelines.
 
Author Comment
inpatskitchen December 24, 2014
Merry Christmas!!
 
creamtea December 19, 2014
Nice! Congrats on the CP!
 
Author Comment
inpatskitchen December 19, 2014
Thanks creamtea!
 
boulangere December 19, 2014
I'm happy to see your lovely soup here, Pat. I had wanted to test it, but by the I got to it, it had already been snapped up. However, I had some dental work done today, and for the next couple of days I need to be on a largely liquid regime. And a high-protein one at that. This is going to nourish me for lunch tomorrow. Thank you.
 
Author Comment
inpatskitchen December 19, 2014
Hopefully the dental work went well and is not causing too much discomfort. And hopefully you'll enjoy the soup. Thank you Cynthia...Merry Christmas!
 
boulangere December 19, 2014
And to you!<br />
 
healthierkitchen December 18, 2014
Love! I think this will be my lunch tomorrow!
 
Author Comment
inpatskitchen December 18, 2014
Oh please let me know what you think! Thanks!
 
Chef L. December 7, 2014
A perfect example that it doesn't have to be complicated to be brilliant!
 
Author Comment
inpatskitchen December 7, 2014
Thanks so much Lisa!