| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 3 1/2 | c | Chicken broth; homemade |
| 1 | lb | Fresh spinach; wash/trim/chop |
| 1 | Egg | |
| 1 | c | Grated parmesan cheese; -or– |
| 1 | c | Romano cheese; freshly grated |
| Salt and 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 and Fitzdale Cookbook. NOTES: Someone asked for this recipe a while back. 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. Per serving: 274 Calories (kcal); 16g Total Fat; (52% calories from fat); 26g Protein; 7g Carbohydrate; 92mg Cholesterol; 1480mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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