Preparation:
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 |
