Friday, July 27, 2012

Stracciatella Soup

Originating in Rome, this Italian soup is a great way to make a quick dinner out of eggs, broth, and spinach on a cool evening.  It doesn't look especially appealing, but it tastes much, much better than it looks.
Ingredients :

-  4 cups of chicken broth
-  2 cups of fresh spinach
-  2 large eggs
-  1/2 cup grated parmesan
-  salt and pepper to taste

Directions :

-  Heat the chicken broth until almost boiling.  Meanwhile beat the eggs in a cup until the egg white and the yolks are well combined.  Add salt and pepper.
-  Add the egg mixture to the broth and with a whisk, whisk it in until the egg is cooked.  You will get long strands of egg.
-  Add the spinach and cook a few minutes more until the spinach has wilted.
-  Ladle out the soup and top each bowl with grated parmesan.

It's not always warm in Rome, and on cool days I'm sure many enjoy a version of this soup sitting in a sidewalk cafe like this one.

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