Stracciatella With Spinach

1. 1

   Place the stock in a large saucepan or soup pot.

2. 2

   Remove 1/3 cup and set aside.

3. 3

   Bring the rest to a simmer.

4. 4

   Season to taste with salt and freshly ground pepper.

5. 5

   If there is any visible fat, skim it away.

6. 6

   Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.

7. 7

   Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula.

8. 8

   Stir very slowly with the spatula, paddling it back and forth until the little rags form.

9. 9

   Taste, adjust seasoning and serve at once.

* Per serving · 4 servings · Values may vary.