Stracciatella: Italian Egg Drop Soup

🧂 Ingredients

• 4 Eggs
• 6 cups Water
• 4 scoops Ketologie Roast Chicken Broth
• ½ cup Thinly Sliced Baby Spinach
• ⅓ cup Pecorino Romano Cheese
• 2 tbsp Pork King Good Breadcrumbs
• 2 tbsp Sliced Scallions
• 2 tbsp Diced Shallots
• 2 tbsp Olive Oil

  or Butter
• 1 tbsp Minced Garlic
• 2 tsp Italian seasoning
• ½ tsp Turmeric

Instructions

• 1 Dice Shallots and garlic then slice spinach into thin ribbons and slice
  shallots.
• 2 Combine Eggs, Pecorino Romano Cheese, Italian Seasoning and Pork King Good
  Breadcrumbs. Whisk to combine
• 3 in a Sauce Pan saute garlic and shallots in olive oil over medium heat until
  softened and translucent (about 3-5 minutes)
• 4 whisk bone broth powder with warm water to dissolve. then add to the sauce pan
  along with turmeric. Bring Broth to a low simmer.
• 5 add spinach and scallions to simmering broth then begin slowly stirring broth to
  create a whirlpool. Begin pouring egg mixture into the simmering broth while
  continuing to whisk.
• 6 Remove from heat and let soup set up for 1 minute and then serve.

Nutrition Info