I ran across this recipe in the December issue of Food and Wine, which refers to it as a "classic Italian chicken soup." OK, sounds good. More importantly, it looked like you could whip it up quickly and easily -- a perfect weeknight, last-minute meal.
It was almost too easy!
Honestly, I kept checking the recipe to make sure I didn't miss anything because the prep time is about 5 minutes and so is the cooking time. Literally less than 15 minutes until dinner.
It reminded me a little bit of egg drop soup, but with spinach and a little lighter. It's so easy to prepare, I don't think you can go wrong by giving it a try.
I served it (to myself) with some olive oil flatbread crackers but I think it would also be excellent with cheese toast.
Let me know what you think.
Stracciatella with Spinach (from Linda Meyers via Food and Wine)
1 tablespoon chopped parsley
1/4 teaspoon grated nutmeg
Salt and pepper
1/2 cup parmesan cheese (plus more for serving)
2 quarts chicken stock
1 1/2 cups baby spinach leaves
In a small bowl, whisk the eggs, parsley and nutmeg with a pinch each salt and pepper. Stir in the cheese.
Bring the stock to a bowl in medium pot over medium-high heat. Briskly whisk in the egg mixture then stir in the spinach. Cook over low heat, stirring a few times, about 2 minutes (egg and spinach will be cooked). Season to taste with salt and pepper. Add more cheese when serving.