Stracciatella alla Fiorentina (egg-drop soup with spinach)

Starter for a simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.

May 17, 2012 | | Food | Recipes | Soups

Stracciatella alla Fiorentina (egg-drop soup with spinach)

Recipe submitted by: Pietro and Tina Fanzo

Serves

4

Type

Soup

Ingredients

  • 4 cups homemade chicken broth or light veal broth
  • 3 eggs
  • 2 tbsp parsley, chopped
  • 3 gratings of fresh nutmeg
  • ½ tbsp semolina
  • 4 tbsp Parmigiano, grated
  • 1 cup spinach, cooked and chopped

Instructions

  1. Bring broth to a gentle boil.
  2. Beat eggs and add parsley, nutmeg, semolina, Parmigiano and spinach. Stir to combine.
  3. Pour egg mixture into broth in a very gentle stream. Do not mix or whisk.
  4. Let eggs form a raft on top of the soup, approximately 5 minutes.
  5. To serve, break up the raft into chunks and serve with broth.

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Pietro and Tina Fanzo bring a taste of Italy to the Mono countryside. Photo by Pete Paterson.

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A simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.

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