Amaranth in Brodo with Egg and Spinach Recipe

Name: Amaranth in Brodo with Egg and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole chicken legs (4 1/2 pounds); 1 pound beef stew meat, cut into 1-inch pieces; 2 turkey wings; 1 onion, chopped; 4 celery ribs, chopped; 2 carrots, chopped; One 12-ounce can whole tomatoes; 1 teaspoon black peppercorns; 12 parsley sprigs, plus 1 tablespoon chopped parsley; 1/2 cup amaranth; 4 cups baby spinach (4 ounces); 3 large eggs; 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish; Pinch of grated nutmeg; Fine sea salt; Pepper

Servings: persons

8 whole chicken legs (4 1/2 pounds)
1 pound beef stew meat, cut into 1-inch pieces
2 turkey wings
1 onion, chopped
4 celery ribs, chopped
2 carrots, chopped
One 12-ounce can whole tomatoes
1 teaspoon black peppercorns
12 parsley sprigs, plus 1 tablespoon chopped parsley
1/2 cup amaranth
4 cups baby spinach (4 ounces)
3 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
Pinch of grated nutmeg
Fine sea salt
Pepper

1
In a large pot, combine the chicken, beef and turkey.
2
Fill the pot with 4 1/2 quarts of water and bring to a boil.
3
Cover partially and simmer over moderate heat, skimming off the fat and foam that rise to the surface, until the broth looks clear, about 30 minutes.
4
Add the onion, celery, carrots, tomatoes, peppercorns and parsley sprigs.
5
Simmer until the broth is very flavorful and reduced to 5 cups, about 2 1/2 hours.
6
Strain the broth through a sieve; discard the solids.
7
In a large saucepan, bring the strained broth to a boil.
8
Add the amaranth, cover and cook over moderately low heat until the amaranth is tender, about 30 minutes.
9
Stir in the spinach.
10
In a small bowl, beat the eggs with the cheese, chopped parsley, nutmeg and 1/2 teaspoon each of salt and pepper.
11
Remove the saucepan from the heat and drizzle in the eggs.
12
Cover the soup and let stand, without stirring, for 8 minutes.
13
Gently stir the eggs to break them into strands.
14
Season the soup with salt and pepper and serve garnished with cheese.

988

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 whole chicken legs (4 1/2 pounds), 1 pound beef stew meat, cut into 1-inch pieces, 2 turkey wings, 1 onion, chopped, and more.

Yes, Amaranth in Brodo with Egg and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amaranth in Brodo with Egg and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions