Stracciatella with Spinach

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Stracciatella with Spinach

This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It’s traditionally made with chicken stock, but why not use turkey stock instead?

Rating

Ingredients

  • 1 1/2quarts chicken or turkey stock
  • Salt
  • freshly ground pepper to taste
  • 2large or extra large eggs
  • 1 1/2tablespoons semolina
  • 1/3cup freshly grated Parmesan (1 1/2 ounces)
  • 16-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped
Set base servings to enable scaling:

Directions

Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.

Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.

Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little “rags” form. Taste, adjust seasoning and serve at once.

Notes

Advance preparation: The stock can be made months ahead and then frozen, or four days ahead and then refrigerated. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 239Saturated Fat: 4 gramsUnsaturated Fat: 5 gramsSodium: 1038 milligramsSugar: 6 gramsFiber: 1 gramCarbohydrate: 18 gramsProtein: 18 grams

Source: https://cooking.nytimes.com/recipes/1012899-stracciatella-with-spinach