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
Test Kitchen Notes
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
very finely grated Parmesan cheese, plus more for garnish
egg whites from extra large eggs
Salt and pepper to taste
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).
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.
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!