Tuesday, November 16, 2010

Stracciatella Soup


Stracciatella Soup (Italian Egg Drop Soup) || Vegetarian Times
Tomme de Chevre Usval Cheese with Crackers (picked out by the boys)

Stracciatella Soup
3 cups low-sodium vegetable broth
1/4 cup orzo, pastina or any small pasta
1 5-oz. bag spinach (about 3 packed cups)
2 large eggs
2 Tbs. grated Parmesan cheese

1. Bring vegetable broth and 1 1/2 cups water to a simmer in medium-size pot over high heat. Add pasta, and cook 11 minutes, or until tender.

2. Stir in spinach, and simmer 1 minute, or until wilted.

3. Whisk eggs with Parmesan in small bowl. Remove from heat. Swirl soup in pot, and pour egg mixture in slow stream to create strands. Let sit 1 minute. Stir soup with fork to break up egg strands. Season with salt and pepper, and serve immediately.


david j said...

I think I'm going to do this one

Angela said...

I liked it. Actually, I really liked it. The kids thought it was ok. But it's super easy and comforting. A great lunch even.