Anyway, we tried this recipe a while back for Stracciatella. I found the recipe in a cookbook I got from my mom for Christmas 2008 called Eating Better. It's a cool book because the recipes have been submitted by Home Economics & Family and Consumer Science (FACS) teachers. Thus you can trust them to be pretty doable and usually tasty.
This is a nice light soup that would be best served as an appetizer. If I were to make it again, I would probably try to stir more while adding the egg, as the egg in our soup was pretty chunky.
Stracciatella (Italian Wedding Soup)
3 1/2 cups chicken broth (I think I upped this to 4 cups, so I could use 4 bouillon cubes)
1 lb fresh spinach, washed and chopped (I had a pre-washed bag of spinach and I dumped the whole thing in as is)
1/2 c grated Parmesan cheese (you can probably cut down on this if I recall correctly)
1 Tbsp flour
salt and pepper to taste
- Bring 1 c of chicken broth to a boil.
- Add spinach and cook down until soft but still bright green. The spinach will look like a lot at first but after a few minutes you will wonder where it went!
- Remove spinach with a slotted spoon and set aside. I put all of it in a bowl - you will add it back later.
- Add the remaining 2 1/2 - 3 cups broth to pot and bring to boil.
- Beat egg lightly, add 1/4 cup of Parmesan cheese and flour.
When broth is boiling, pour in egg mixture, stirring constantly until egg "cooks into rags" as the book says... I pictured egg drop soup from a Chinese restaurant but this is not what mine looked like; again, I probably should have stirred faster or something.
- Add the spinach back in. Season to your liking (including with the additional Parmesan cheese)