Stracciatella with Spinach

Name: Stracciatella with Spinach
Ingredients: 3 large eggs; 1 tablespoon chopped parsley; 1/4 teaspoon freshly grated nutmeg; Salt and freshly ground pepper; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 2 quarts chicken stock; 1 1/2 cups baby spinach leaves

7 ingredients

7 steps

Ingredients

3 large eggs
1 tablespoon chopped parsley
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 quarts chicken stock
1 1/2 cups baby spinach leaves

Directions

1

In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper.
2

Stir in the 1/2 cup of grated cheese.
3

In a large saucepan, bring the stock to a boil over moderately high heat.
4

Vigorously whisk in the eggs, then stir in the spinach.
5

Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes.
6

Remove from the heat and season with salt and pepper.
7

Ladle the soup into small bowls and serve with more cheese.