I wanted something nice and healthy for lunch today so I decided to make a pot of Stracciatella Soup. With a slice of bread, this soup makes a good all-in-one meal. The original recipe came from Joy of Cooking, but I made so many changes that it now looks nothing like the original.
1 single serving envelope of onion bouillon soup
1 4 serving envelope of chicken bouillon soup
3/4 cup frozen baby carrots
3 oz. frozen spinach
1/2 tsp. garlic powder
1 1/2 tsp. Parmesan cheese
1 tablespoon dry breadcrumbs
Bring 5 cups of water to boil in a medium pot. Add the envelopes of soup mix and the vegetables and let simmer for 10 minutes.
Combine the egg, garlic, Parmesan and breadcrumbs in a small bowl. Stir well.
Pour the egg mixture into the pot of soup and stir. Let simmer for one more minute and serve immediately.
Makes 4-5 servings.
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