Name: Stracciatella
Yield: 2 portions
Cuisine: Italy
Ingredients: Freshly grated Parmesan cheese, for garnish; 2 cups Berta’s Chicken Stock or canned broth Salt, to taste; 1 teaspoon fresh lemon juice; 1 egg; 4 ounces fresh young spinach leaves, trimmed, well rinsed, and dried; ¼ cup freshly grated Parmesan cheese; freshly grated black pepper, to taste

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An Italian classic, this is a spinach and egg soup done our way. For a bit of drama, present large shallow soup bowls filled with spinach chiffonade at the table. Ladle the steamy chicken broth into each bowl. It’s a lovely moment, and a lovely way to begin a meal!

Ingredients

4 ounces fresh young spinach leaves, trimmed, well rinsed, and dried
¼ cup freshly grated Parmesan cheese
freshly grated

Method

Cut the spinach into chiffonade (very thin strips). Divide it between two large soup bowls, and sprinkle with the cheese and a grating of pepper.
In a small bowl, beat the egg and lemon juice together.
Heat the stock just to a boil, then remove it from the heat. Stir in the egg mixture until the broth is ribbony and slightly thickened. Ladle over the

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Ingredients

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