The Crisper Whisperer: Stracciatella Soup With Spinach Recipe

1. 1

   In a medium pot over medium-high heat, bring the chicken stock (along with 1/2 teaspoon salt, if unsalted) to a gentle boil.

2. 2

   Meanwhile, in a medium bowl, combine the eggs, semolina, Parmesan cheese, nutmeg and pepper. Whisk with a fork to combine well.

3. 3

   When the stock boils, add the spinach and cook until just beginning to wilt, about 30 seconds. Begin swirling the stock and spinach with a fork, then pour in the egg mixture in a slow stream. Continue swirling until the eggs have set into thin little shreds, and the semolina and cheese have fortified the broth, about 3 minutes. Ladle into bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.