Don’t judge me, but I made this soup for a late breakfast on a particularly chilly morning, and it was perfection. I’ve been really into Swiss Chard since I got it in my first CSA basket, and I’ve been putting it into everything I can think of (especially pizza, pasta, and soup), and as we all know I am obsessed with both eggs and soup, so this was really a winning combination for me.
A quick vocabulary recap: Stracciatella means “little ribbons” in Italian. That’s what the “wisps” of eggs in this dish are (also seen in its cousin, Egg Drop Soup), and it’s also what the inside of burrata is called, expect those are mozzarella ribbons. Stelline is one of Barilla’s newest pasta shapes – little stars for soup! I love them! If you can’t find them, the O’s that look like Spaghetti O’s, Orzo, or any small Italian soup pasta would be a great substitute.
I made a major discovery. Instead of your typical coffee shop muffin (super-sweet calorie bomb), these “muffins” are more like a hand-held souffle. They are delightfully savory, with cottage cheese, parmesan, sun-dried tomatoes, and basil. They made a fantastic lunch (I’ll take two, please) as well as the easiest grab-and-go breakfast ever. Even better than their taste is the fact that they have less than 125 calories each. It’s actually kind of unbelievable.
These muffins come from the amazing Heidi Swanson at 101 Cookbooks. As I have mentioned, my best friend of the same name (Hi, Heidi!) introduced me to Ms. Swanson’s work a couple years ago and I always do a quick search on her blog whenever I am looking for a healthy meal. I am beyond thrilled to be sharing these with you, and I hope you make them as soon as you can. This is one that just shouldn’t wait.
p.s. how do you like my makeshift muffin wrappers? I never remember to buy them at the store, but parchment paper made a great (and probably cheaper) alternative!