Roman Egg Drop Soup (Stracciatella) with Olive, Tomato & Avocado Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2avocados
- 2 (5 oz) pkgsbaby spinach
- 64 fl ozchicken or vegetable broth
- 8eggs
- 1 small pkgfresh basil
- ¼ cupKalamata olives, pitted
- 1lemon
- 4 ozParmesan cheese
- 8sun-dried tomatoes, oil-packed
- 4tomatoes
- black pepper
- extra virgin olive oil
- nutmeg, ground
- red wine vinegar
- salt
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- whisk or fork
Per serving
- Calories
- 579
- Protein
- 37g
- Carbs
- 27g
- Fat
- 40g
- Fiber
- 10g
- Sodium
- 506mg
Method
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