Arugula Stracciatella Soup

Arugula Stracciatella Soup

Nutritional Values (per serving):

Total Calories: 916 kcal

Per portion 229

 

Total Carbs: 33 g

Per portion 8.3

 

Fat: 73 g

Per portion 18.3

 

Protein: 46 g

Per portion 11.5

 

Fiber: 7 g

Per portion 1.8

 

Net Carbs: 2 g

Per portion 0.5

Arugula Stracciatella Soup

  • Serves: 4
  • Total Time:10 Minutes
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Ingredients

  • 4 cups (1 L) store-bought or homemade chicken stock
  • 2 eggs
  • 2 oz (56 g) baby arugula
  • Pinch black pepper
  • Unrefined sea salt as needed
  • 4 tbsp (60 ml) olive oil

Directions

  1. Heat the stock in a medium saucepan on high heat until it reaches a rolling boil.
  2. While heating the stock, whisk the eggs until foamy. When the stock is boiling, add the eggs in a stream, stirring continuously. Stir for another minute until the egg is cooked, then add the arugula and turn off the heat. Add the black pepper and salt. Keep stirring until the arugula is wilted, about 30 seconds. Serve very hot.