Low-card Italian Stracciatella soup recipe. Very healthy and tasty Italian soup with eggs, cheese, chicken broth, and seasoning.
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- 4 cups (1 L) low-sodium reduced-fat chicken broth
- 2 large eggs, beaten
- 1/2 cup (125 ml) grated Parmesan cheese
- 1/2 teaspoon (3 ml) freshly squeezed lemon juice
- 1/2 teaspoon (3 ml) dried marjoram
- pinch of nutmeg
Pour 1/4 cup (60 ml) of the broth into a glass measuring cup. heat the remaining broth in a large saucepan over medium heat.
Add beaten eggs to the broth in a measuring cup. Using a fork, beat well. Stir in grated cheese, lemon juice, and nutmeg. beat with a fork until well blended.
When the broth in the saucepan is simmering, using a fork, stir, adding small amounts of the egg and cheese mixture, until it's all stirred in.
Add crushed dried marjoram and continue simmering the soup for a further 1 minute.
Remove the saucepan from the heat. Stir the soup well before serving. Ladle into soup bowls. Serve hot.