Grandma’s Stracciatella Soup
Grandma’s Stracciatella Soup
My mother made this soup for me when I was growing up. As kids we would enjoy a big bowl of it after school or as a starter before our family dinner. Spinach simmered in a chicken-flavored broth is good for you and the addition of eggs and cheese makes it even tastier.
Serves 2
- 4 cups roughly chopped fresh spinach leaves (substitute 12-ounces frozen cut leaf spinach)
- 6 cups water
- 4 teaspoons chicken bouillon seasoning
- 2 large eggs
- 3 tablespoons freshly grated Parmesan cheese
- Extra-virgin olive oil, for drizzling
In a medium sauce-pot combine spinach and water; bring to a boil. Reduce heat and cook spinach until wilted; season with chicken bouillon.
In a small mixing bowl whisk eggs and Parmesan cheese. Bring spinach to a boil and gradually drizzle the egg mixture into the soup, stirring gently with a fork and cooking eggs until done, about 1 minute.
At service: Ladle soup into a bowl and drizzle with olive oil.
©Recipe by Maria Desiderata Montana
