Pregnancy Friendly Italian Egg Strand Soup
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
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