Spinach Stracciatelle

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Serves 2 as a meal
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Spinach stracciatella is one of my favorite quick soups to make on a cold winter day.

Recipe adapted from The Zuni Cafe Cookbook.

Ingredients

6 Cups chicken broth (if you are using homemade, you can use only 4-5 cups. I used this much because I was going to cook it a bit before making soup.)
2 large eggs
1 Tablespoon semolina flour
1/4 Cup grated pecorino romano or Parmigiano-Reggiano
2 ounces of spinach leaves (I used spinach and chopped them roughly.)
Salt and pepper

Instructions

1) If you’re using store-bought stock, I recommend simmering it with a few fresh veggies like an onion, some carrots, celery, parsley, and garlic to up the flavors a bit. If you simmer for about 30 minutes or so on low heat, lightly covered, it will really enhance the stock flavor.

2) Lightly whisk your eggs, semolina, and cheese together and wash your spinach.

3) Once your stock is simmering this takes just a minute. With your stock at a simmer, drizzle in your egg mixture. I find it best to drizzle so it doesn’t form lumps of egg. Once it is all added, then add your spinach or sorrel leaves and stir with a fork until everything is combined.

4) Taste it. Adjust salt and pepper levels and serve with bread and/or crackers.

I also added some extra grated cheese.

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