Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Stracciatella Soup




Source of Recipe


Recipe by Ann Thibeault.


List of Ingredients




Pot of homemade chicken broth (or used canned)
2 cloves of garlic, cracked
Bunch of baby spinach
2 eggs, beaten
Parmesan cheese, grated
Optional: little freshly grated nutmeg and/or fresh lemon zest


Recipe



Bring pot of broth to a boil. Add 2 cracked cloves of garlic and simmer for a few minutes. Add chopped spinach and simmer for another few minutes. Remove garlic.

Beat eggs with salt & pepper and slowly add to broth stirring constantly. Serve immediately with freshly grated Parmesan.

NOTE: I beat some of the cheese into the eggs before adding to the soup.