| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Soups, Ethnic, Italian | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh spinach, washed and chopped |
| 1 | Egg | |
| 1 | c | Parmesan cheese, * see note |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
Bring 1 cup of the broth to a boil. Add spinach and cook until softened but still bright green. Remove spinach with a slotted spoon and set aside. Add remaining broth to pot. Bring to a boil. Meanwhile, beat egg lightly with a fork. Beat in 1/4 cup of cheese. When broth boils pour in egg mixture, stirring constantly for a few seconds until it cooks into "rags." Add reserved spinach, salt and pepper. Serve immediately, passing remaining cheese. Adapted from the Gold & Fitzdale Cookbook. NOTES : * 1 cup freshly grated Parmesan or Romano (I prefer the latter) I believe this soup, known as "Stracciatella" is synonymous with Italian Wedding Soup, however, I seem to remember from I-don't-know-where that Italian Wedding Soup is the same as this but with the addition of tiny meatballs. Posted to EAT-L Digest 19 Dec 96 Recipe by: PIE@TWC.EDU (Patricia Williams) From: beck <parasol@BUFFNET.NET> Date: Fri, 20 Dec 1996 07:22:22 -0500
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