Low-Carb Italian Stracciatella Soup

Step 1Chop the herbs and prepare all the ingredients.

Step 2Lightly whisk the eggs in a large jug, and then add in the Parmesan cheese.

Step 3Bring the stock and cinnamon to a simmering boil (not a rolling boil, you want a slower boil).

Step 4Once simmering, pour the egg mixture into the pot while stirring in a circular motion.

Step 5Turn off the heat and allow the soup to sit for a minute before serving.

Step 6Add salt and pepper to taste if required. Optionally, you can serve each bowl with an additional one tablespoon of each fresh parsley and grated Parmesan.

Step 7This soup is best enjoyed straight away, but can also be stored in the fridge, and reheated within a day or two.