Stracciatella Soup
Serves 4
Ingredients
Method
6 cups Chicken Broth
2 cups Baby Spinach, Chopped
2 Large Eggs
½ cup Grated Parmesan Cheese
¼ cup Small Pasta, Such As Orzo Or Ditalini
¼ tsp. Salt And Black Pepper, To Taste
In a large pot, bring the chicken broth to a simmer over medium heat.
Add the chopped spinach to the pot and let it wilt, stirring occasionally.
In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined.
Add the small pasta to the pot of chicken broth and let it cook until al dente, according to the package instructions.
Slowly pour the egg mixture into the pot, stirring constantly to create small egg strands in the soup.
Season the soup with salt and black pepper, to taste.
Serve the Stracciatella Soup hot, garnished with additional grated Parmesan cheese, if desired.