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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Called “bride soup” because it is easy to make and quite affordable, this soup will keep you warm on a cold winter’s evening. Snuggle up with a great book, fire and a glass of wine and enjoy this recipe. Be sure to check out our video so that you can see just how easy it is. Read more . Thank you, thank you for tuning in! Ingredients:
6 cups chicken stock |
1 box frozen chopped spinach |
1 cup dried acini de pepe |
3 whole eggs |
1/3 cup grated parmesan |
Directions:
1. In a large sauce pot bring all of your chicken stock to a boil.
2. Once the stock is boiling add your dried pasta and cook for the allotted time. (Approximately 8-10 minutes)
3. After the pasta is cooked throw the frozen spinach whole in one big ice cube.
4. In a small bowl, crack your 3 eggs and whisk together with your with Parmesan cheese.
5. When the spinach is thawed and combined with the stock and pasta, bring the concoction back to a boil and drop in the egg mixture. The eggs will cook quickly in the hot broth and create dumplings.
6. Serve and enjoy!
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