Low Sugar Italian Egg Strand Soup

Total time25 min

Prep time10 min

Cook time15 min

4.9

(13)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the soup

6 cups low-sodium chicken broth
½ tsp fine sea salt, plus more to taste

For the egg mixture

4 large eggs
3 tbsp semolina flour
¼ tsp freshly grated nutmeg

For serving

2 tbsp fresh flat-leaf parsley, finely chopped
¼ cup fresh ricotta (optional)

Instructions

1
Pour the chicken broth into a medium saucepan and bring to a steady simmer over medium-high heat. Season with ½ tsp fine sea salt, then reduce the heat to medium so the broth maintains a gentle, active simmer.
2
In a small bowl, beat the eggs with a fork until the yolks and whites are fully combined and no streaks remain. Whisk in the semolina flour and nutmeg until the mixture is smooth and slightly thickened.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!