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This 6-Ingredient Soup Is A Quick & Easy Low-Carb Meal, Perfect For Weeknights

Author:

Eliza Sullivan

January 21, 2021

mbg Nutrition & Health Writer

By Eliza Sullivan

mbg Nutrition & Health Writer

Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.

(Last Used: 1/20/21) This 6-Ingredient Soup Is The Quick & Easy Low-Carb Meal Your Weeknights Need

Image by Yasmin Alishav

January 21, 2021

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Ever thought to make soup for breakfast? While you don't have to it eat in the morning, that is one of the suggestions that Vivica Menegaz, a certified whole foods nutrition technician, makes for this recipe from her new keto-friendly cookbook—and it's one we're kinda into.

Stracciatella soup is sometimes also called stracciatella alla romana for it's Roman origins. Made by slowly incorporating and stirring an egg mixture into hot broth, it's a simple but satisfying dish: "It provides some good protein, hydration, electrolytes and phytonutrients," writes Menegaz. "And it will warm you to the core." The soup is also an easy dish to make when you feel a bit of cooking fatigue coming on, or even just when your pantry is sparse (it only requires six simple ingredients, after all).

A great way to ensure your soup is extra nutritious is by using a true homemade broth—adding the benefits of bone broth to the protein of the eggs and the nutrients from the arugula. Just keep in mind this is a soup best served fresh and hot.

Arugula Stracciatella Soup

Makes 4 servings

Ingredients

4 cups store-bought or homemade chicken stock
2 eggs
2 oz. baby arugula
Pinch of black pepper
Unrefined sea salt as needed
4 tbsp. olive oil

Method

Heat the stock in a medium saucepan over high heat until it reaches a rolling boil.
While heating the stock, whisk the eggs until foamy. When the stock is boiling, add the eggs in a stream, stirring continuously. Stir for another minute until the egg is cooked, then add the arugula and turn off the heat. Add the black pepper and salt. Keep stirring until the arugula is wilted, about 30 seconds.
Sprinkle the olive oil on the plated soup right before serving. Serve very hot.

Reprinted with permission from Keto Cooking for Healing and Weight Loss by Vivica Menegaz, Page Street Publishing Co. 2021. Photo credit: Yasmin Alishav.