Stracciatella (italian wedding soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Chicken broth; homemade |
| 1 | pounds | Fresh spinach; wash/trim/chop |
| 1 | Egg | |
| 1 | cup | Grated parmesan cheese; -or-- |
| 1 | cup | Romano cheese; freshly grated |
| Salt and pepper; to taste | ||
Directions
Bring 1 cup of the broth to a boil. Add spinach and cook until softened but still bright green. Remove spinach with a slotted spoon and set aside.
Add remaining broth to pot. Bring to a boil. Meanwhile, beat egg lightly with a fork. Beat in ¼ cup of cheese. When broth boils pour in egg mixture, stirring constantly for a few seconds until it cooks into "rags." Add reserved spinach, salt and pepper. Serve immediately, passing remaining cheese.
Adapted from the Gold and Fitzdale Cookbook.
NOTES: Someone asked for this recipe a while back. I believe this soup, known as "Stracciatella" is synonymous with Italian Wedding Soup, however, I seem to remember from I-don't-know-where that Italian Wedding Soup is the same as this but with the addition of tiny meatballs.
Per serving: 274 Calories (kcal); 16g Total Fat; (52% calories from fat); 26g Protein; 7g Carbohydrate; 92mg Cholesterol; 1480mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
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