STRACCIATELLA – Egg Drop Soup
Ingredients
6 cups Chicken Broth (1 chicken bouillon dissolved in boiling water)
2 large eggs
2 tbsp freshly grated Parmigiano Reggiano cheese
2 tbsp fresh flat-leaf Italian parsley, chopped
2 tbsp fresh basil, chopped
1 cup lightly packed spinach leaves, chopped
salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Over medium-high heat, bring the broth to a boil in a large saucepan.
Add the chopped spinach leaves.
Whisk the eggs, cheese, parsley, and basil in a medium bowl to blend.
Reduce the heat to medium-low.
While constantly stirring the broth in a circular motion, gradually drizzle the egg mixture in the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
Stir in the extra-virgin olive oil and season to taste with salt and pepper.
Serve the soup in individual bowls. Sprinkle freshly grated Parmigiano Reggiano cheese. The heat of the soup will melt the cheese.
Serves 6
Preparation and Cooking Time: 10 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedbback:
Review this Recipe. Share your own Recipe.
Comments