Stracciatella

An Italian soup my mother-in-law has been making for years whenever she needs a quick lunch or dinner. It comes together in about five minutes and packs over 40 grams of protein. A high-protein dish disguised as pure comfort food — my go-to through the colder months. Add a little pastina if you want it extra cozy (and filling).

Serves 2

4 cups chicken bone broth
Pinch of red pepper flakes
4 cups spinach, chopped
4 @vitalfarms eggs
1/2 cup grated Parmesan or pecorino cheese
Kosher Salt & Black Pepper
2 tablespoon @vitalfarms butter

Add bone broth and red pepper flakes to a medium sauce pan. Turn heat to medium high and bring to a simmer. Add spinach and let wilt.

Meanwhile whisk together eggs, Parmesan, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Bring broth up to a simmer, then stir broth in a circular motion making a whirlpool. Slowly pour in the egg mixture and cook for about a minute until eggs are set. Stir in the butter and serve immediately.

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