Stracciatella
An Italian soup, Stracciatella, is a quick meal that is sure to warm you up. This was my "go-to" recipe whenever I ran out of the soup de jour while operating my Cafe.
Servings: 4
Ingredients
- 6 cups chicken stock (If you don’t have any homemade, try reduced-sodium chicken stock or Better Than Bouillon Reduced Sodium Roasted Chicken Base to taste.)
- 2 large eggs
- 2 cups baby spinach
- 2 tbsp Parmesan Cheese grated
Instructions
- Bring the stock (broth or water) to a boil in a large saucepan over medium-high heat. If using the Better than Bouillon, add salt to taste.
- Whisk the two eggs in a bowl and slowly drizzle the egg into the boiling stock. (It will look like Chinese Egg Drop Soup.)
- Put the baby spinach or frozen spinach in the saucepan and reduce heat.
- Add cube chicken if desired.
- Cook for about one minute or until the spinach is wilted but still bright green.
Notes
Add salt and pepper to taste.
Hint: Buttered slabs of my Artisan No-Knead Bread would be pretty good on the side, and you can mop out the bowl with the crusts!
