Mold Detox Friendly Stracciatella (Italian Egg Drop with Spinach)
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Learn more →Ingredients
4 servings
- 6 cups low-sodium chicken broth
- 4 large eggs
- ½ cup finely grated parmesan cheese, plus more for serving
Chef's tipGrate it before measuring; a parmesan rind won't work here. - ¼ tsp freshly grated nutmeg
- ¼ tsp fine salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 oz (about 3 packed cups) baby spinach
- 1 tbsp fresh lemon juice
Instructions
- 1
Bring the chicken broth to a steady simmer in a large saucepan over medium-high heat.
- 2
In a medium bowl, whisk together the eggs, Parmesan, nutmeg, salt, and pepper until the mixture is smooth and uniform, about 30 seconds.
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