Stracciatella (Italian Wedding Soup)

Recipe Ingredients

3 1/2 cups	829ml	Chicken broth - homemade
1 lb	454g / 16oz	Fresh spinach - wash/trim/chop
1		Egg
1 cup	146g / 5.1oz	Grated parmesan cheese - --or--
1 cup	146g / 5.1oz	Romano cheese - freshly grated
		Salt and pepper - to taste

Recipe Instructions

Bring 1 cup of the broth to a boil. Add spinach and cook until softened but still bright green. Remove spinach with a slotted spoon and set aside.

Add remaining broth to pot. Bring to a boil. Meanwhile, beat egg lightly with a fork. Beat in 1/4 cup of cheese. When broth boils pour in egg mixture, stirring constantly for a few seconds until it cooks into "rags." Add reserved spinach, salt and pepper. Serve immediately, passing remaining cheese.

Adapted from the Gold and Fitzdale Cookbook.

NOTES: Someone asked for this recipe a while back. I believe this soup, known as "Stracciatella" is synonymous with Italian Wedding Soup, however, I seem to remember from I-don't-know-where that Italian Wedding Soup is the same as this but with the addition of tiny meatballs.

Source:
Mario Batali

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