Spinach And Egg-drop Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Rustic chicken,pasta and spinach soup. With a few truffle shavings,can be dressed up for Holiday table. Ingredients:
1/2 lb. ditali or other small pasta |
2 qts. chicken broth |
4 garlic cloves,thin sliced |
5 oz. baby spinach |
salt and pepper |
4 lg. eggs,beaten |
1/2c fresh grated parmigiano-reggiano cheese |
plus more for serving |
extra virgin olive oil and lemon wedges for drizzling |
Directions:
1. Cook pasta in pot of boiling salted water until al dente. Drain well
2. In a saucepan,bring stock to a simmer with garlic,simmer 3 mins. Add pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs,breaking them into long strands. Gently simmer the soup until the eggs are just firm,about 1 min. Stir in the 1/2 c cheese
3. Ladle the soup into bowls,drizzle with olive oil and serve,passing lemon wedges and more cheese on the side.
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