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.
- 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
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.
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!