When I’m home, I make a point to eat as clean and healthy as I can. During the day, it’s a protein shake (recipe to come in the future). At night, when I’m not out with friends or clients, it’s usually something much simpler than what we’re cooking on The 195. My go-to is my version of a stracciatella soup recipe, which I first had at Tarallucci e Vino over a decade ago. Nowadays they serve a crespelle soup, which is a chicken broth base with crepes. However, I love this stracciatella soup recipe because it’s high in protein. I save the egg yolks for Hollandaise sauce or another recipe. This straciattella soup is also packed with vitamin A because I am very generous with the spinach.

Healthy, One Pot Cooking

I especially like that this stracciatella soup recipe because can be made in one pot and requires almost no cooking. I froze this soup, egg whites and all, and was surprised that it was even better than making it fresh, as the spinach had really infused the soup and the egg whites were still delicious. There’s a reason I lost 30 pounds in two years. It really is 50% lifestyle and the other 50% was definitely due to diet.

The Broth

If you want to take this stracciatella soup recipe next level, you can be a hero and make your own broth. This specially makes sense if you’re roasting a chicken and have leftover bones for the base. Otherwise, there are great bone broth spots to order from like Brodo. Alternatively you can buy Whole Foods organic chicken broth like I do. If you’re not using a bone broth, you need reduce the broth from 12 cups to 8 cups. You do this by heating it on high until there’s a rolling boil. From there, reduce the heat to medium and simmer until the broth is very concentrated. You’ll get the equivalent to 8 cups. If you use bone broth, heat to simmering.

Ingredients

12 cups Chicken or vegetable broth
5 Organic eggs
6 cups Spinach
2 cups gluten free orzo or macaroni, optional
Parmesan cheese for serving
Pepper, to taste
Parsley for garnish

Directions

The beauty of this stracciatella soup recipe is also that anyone can make it. In a separate bowl, gently beat the egg whites. Take care that they don’t froth as it will affect their consistency in the soup. Add in the spinach to the broth and allow to simmer for 2 minutes. Next, add in the egg whites, stirring constantly until they rise to the top and are just cooked through. Serve immediately and garnish with Parmesan cheese and finely chopped parsley. For a heartier soup, add in gluten-free elbow pasta.