Stracciatella (Italian Egg Drop Soup)
Created by Rori Trovato
A little cheese adds depth to this refreshing Italian classic.
Servings: Serves 6
Ingredients
Directions
In a large pot, heat 4 cups stock on high heat. In a bowl, combine remaining 2 cups stock, eggs, cheese, semolina, spinach, parsley and nutmeg; whisk until well blended.
When stock comes to a boil, whisk in spinach-egg mixture and reduce heat immediately to low. Continue whisking 4 to 5 more minutes. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.
When stock comes to a boil, whisk in spinach-egg mixture and reduce heat immediately to low. Continue whisking 4 to 5 more minutes. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.