Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Zuppa alla Stracciatella con Spinaci (Spinach and Egg Drop Soup)

Recipe from: Adriana's Italian Gourmet Cookies
Servings: 6

12 inch length of crusty baguette, halved lengthwise, then cut crosswise into thirds
extra-virgin olive oil
2 cups water
3 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
10 ounce package frozen chopped spinach — not thawed
1 ounce finely grated Parmigiano-Reggiano cheese, about ½ cup
2 large eggs, beaten

Put oven rack in lower third of oven and preheat oven to 400°F. Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes. Meanwhile, heat water with broth, salt, and pepper in a 2 to 2 ½ quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes. Add beaten eggs in a slow, steady stream, stirring constantly. Serve with freshly ground pepper and a slice of toasted baguette in the soup.


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