This soup is my attempt to be healthier and more balanced. It's full of kale, and has the smallest, tiniest amount of cheese. Winning. If you are on a super strict diet right now, you could omit the cheese (ugh) and it would still be a really good option.Read More
What are your New Year's resolutions?Read More
This has to be the easiest, yet most flavorful soups I have ever made. I was having an intense tortilla soup craving when I made this, and it hit the spot.Read More
Soup season is upon us.Read More
It's so green!!!Read More
This took me about 10 minutes to prepare, 15 minutes tops. And it's all made in one pot! Yay for less dishes! I don't think traditional stracciatella has orzo, but I added it to make the soup a little more filling.
[recipe title= "Stracciatella Soup with Orzo for One" servings= "1 Large Bowl" time= "10-15 minutes"]
Inspired by Shutterbean
- 1 1/2 cups low-sodium chicken broth
- 1 cup water
- 2 tbsp fresh lemon juice
- 1/4 cup uncooked orzo
- 1 egg, beaten
- 2 handfuls spinach
- 1/4 grated Parmesan cheese
- salt and pepper to taste
- Shaved Parmesan to top, if desired
- In small saucepan over high heat bring the broth, water, and lemon juice to a boil. Once boiling, add the orzo and cook until al dente, about 5 minutes. Reduce the heat to medium.
- Slowly add in the beaten egg while stirring the mixture with a wooden spoon. Next, add in the spinach and cook until the spinach wilts, stirring continuously. Add in the grated Parmesan and stir until melted!
- Taste the broth and add salt and pepper if you would like. Top with shaved Parmesan, and eat!
A big ol' bowl of comfort.