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