Stracciatella Soup with Egg & Baby Spinach


  • 2 Farm Pride eggs
  • 4 cups chicken stock, salt reduced
  • 2 tbs parmesan cheese, finely grated
  • 2 cups baby spinach leaves, washed
  • 1/2 cup wholemeal pasta, cooked
  • 2 tbs chopped parsley
  • Freshly ground pepper



  1. Bring the chicken stock to the boil.
  2. In a small bowl whisk the eggs and parmesan cheese.
  3. Reduce the heat, gently stir the stock and drizzle in the egg mixture.
  4. Stir gently to form thin strands of egg.
  5. Add the spinach and cooked pasta, simmer for one minute, season with pepper. Serve with crusty wholemeal bread.


Start typing and press Enter to search

Shopping Cart