Roman Egg Drop Soup

Directions

1. 1
   Bring the chicken stock to a boil and season lightly with salt and pepper.
2. 2
   Stir in the spinach and cook until wilted, about 1 minute.
3. 3
   Meanwhile, beat the eggs with a good grinding of black pepper until thoroughly blended.
4. 4
   Beat in the grated cheese.
5. 5
   Pour the egg mixture into the soup while stirring constantly to break it into little rags.
6. 6
   Check the seasoning and serve immediately.
7. 7
   Rinse the poultry pieces in a colander under cold running water and drain them well.
8. 8
   Place them in an 8- to 10-quart stockpot.
9. 9
   Pour in the cold water and bring to a boil over high heat.
10. 10
    Boil for a minute or two and you will see foam rising to the surface.
11. 11
    Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
12. 12
    Add the remaining ingredients except the salt to the pot.
13. 13
    Bring to a boil, then adjust the heat to simmering.
14. 14
    Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
15. 15
    Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel.
16. 16
    Season lightly with salt.
17. 17
    To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface.
18. 18
    The last little traces of fat can be swept off the surface with a folded piece of paper towel.
19. 19
    It is much easier, however, to remove the fat from chilled stockthe fat will rise to the top and solidify, where it can be easily removed.
20. 20
    For a rich meat stock, simply substitute 3 pounds meaty veal and beef boneslike beef shin, veal shank bones, and/or short ribsfor 2 pounds of the chicken/capon bones and all the turkey bones.
21. 21
    Continue as described above.