| 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.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”