Spinach Stracciatella

Name: Spinach Stracciatella
Ingredients: 2 cups finely shredded fresh spinach leaves; 2 tablespoons extra-virgin olive oil; 4 cups well-flavored chicken stock; 2 eggs; 1 tablespoon cold water; 3 tablespoons freshly grated imported Italian Parmesan cheese

6 ingredients

5 steps

Ingredients

2 cups finely shredded fresh spinach leaves
2 tablespoons extra-virgin olive oil
4 cups well-flavored chicken stock
2 eggs
1 tablespoon cold water
3 tablespoons freshly grated imported Italian Parmesan cheese

Directions

1

In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt.
2

Add the chicken stock and simmer for five minutes.
3

Beat eggs with water.
4

Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly.
5

Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.