Quick Wholesome Recipe for the Mum to be


A perfect dish for those expecting

Pregnancy is a time when your diet is more important than ever. Not only are you nourishing yourself, but it's also vital that you're getting all of the right nutrients needed for your growing baby whilst also trying to curb those cravings! To help put your mind at ease during your precious months of pregnancy, the Australian Egg Corporation has developed a delicious recipe filled with essential ingredients vital for growing bubs.

This classic Italian inspired Stracciatella Soup with Egg & Baby Spinach contains wholemeal pasta, baby spinach and parmesan cheese along with fluffy clouds of egg to add a scrumptious substance to the soup. This gives expecting mums yet another way to get protein and at least 11 different vitamins and minerals into their diet by enjoying eggs.

Not only are eggs delicious and fulfilling, they're also one of the few natural food sources of vitamin D, which is an especially important nutrient for pregnant women. Eggs also are an excellent source of choline, folate, iodine and protein, which all play a very important role in your baby's growth and development.

In addition to the protein-filled eggs, the spinach will also provide mums with additional iron and folate, combined with the soothing chicken stock to surely satisfy cravings for comfort food. 

This Stracciatella Soup with Egg & Baby Spinach is a quick and healthy meal that can be whipped up in only 15 minutes, helping pregnant mums spend less time in the kitchen and more time on the things that matter.

Stracciatella Soup with Egg & Baby Spinach

Serves 4

$1.85 per serve

Preparation time: 10 minutes, cooking time: 5 minutes



2 eggs

4 cups chicken stock, salt reduced

2 tbsp parmesan cheese, finely grated

2 cups baby spinach leaves, washed

½ cup wholemeal pasta, cooked

2 tbsp chopped parsley

Freshly ground pepper


1. Bring the chicken stock to the boil.

2. In a small bowl whisk the eggs and parmesan cheese.

3. Reduce the heat, gently stir the stock and drizzle in the egg mixture.

4. Stir gently to form thin strands of egg.

5. Add the spinach and cooked pasta, simmer for one minute, season with pepper and serve.

To serve:

1. Serve with crusty wholemeal bread.


Nutritional Analysis (not including sides)

Serving size: 300ml. Quantity per serve %DI / RDI*. Energy 515kJ 6%, Protein 7.7g 15%, Fat, Total 4.6g 7% - Saturated 2.1g 9%, Carbohydrate 11.9g 4% - Sugars 0.8g 1%, Dietary Fibre 2.4g 8%, Sodium 530mg 23%, Folate 51mcg 26%, Iron 2mg 17%, Vitamin A 160mcg 21%.

* Source: FSANZ Standards 1.2.8 and 1.1.1 for labelling purposes