Low-Carb Italian Stracciatella Soup Recipe

Ingredients

• 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

Instructions

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.