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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