a lighter spinach and parmesan egg drop soup

Soups & Salads

A Lighter Spinach and Parmesan Egg Drop Soup

After the leftovers from the holidays have cleared out of the fridge, you'll want something light yet comforting. This soup is a stracciatella with spinach, sans egg yolks—quick and easy! —inpatskitchen

Ingredients

8 cups chicken broth
2 large garlic cloves
4 gratings nutmeg with a microplane
5 ounces fresh baby spinach leaves, chopped finely
1/3 cup very finely grated parmesan cheese, plus more for garnish
3 egg whites from extra large eggs
salt and pepper to taste

Directions

Crack the garlic cloves, but keep them whole and intact. Combine the garlic, chicken broth, and nutmeg in a medium soup pot with a lid. Bring to a boil and then simmer gently for about 10 minutes. Turn off the heat and cover the pot, letting the broth steep for a minimum of 30 minutes (or make it early and let it steep all day).
When ready to serve, fish out the garlic cloves and bring the broth back up to a boil. Stir in the chopped spinach leaves and continue to simmer for a few minutes.
Combine the egg whites and Parmesan cheese in a spouted cup, then pour it into the simmering soup, stirring all the while. Season to taste with salt and pepper. Garnish each bowl with more grated Parmesan.