| 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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