Free Recipe Stracciatella (Italian Wedding Soup) 2
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Ingredients for Stracciatella (Italian Wedding Soup) 2 Recipe
3-1/2 c Chicken broth; homemade
1 lb Fresh spinach;
-wash/trim/chop
1 Egg
1 c Grated parmesan cheese;
-or-
1 c Romano cheese; freshly
-grated
Salt and pepper; to taste
Stracciatella (Italian Wedding Soup) 2 Preparation
Bring 1 cup of the broth to a boil. Add spinach and cook until softened but still bright green. Remove spinach with a slotted spoon and set aside. Add remaining broth to pot. Bring to a boil. Meanwhile, beat egg lightly with a fork. Beat in 1/4 cup of cheese. When broth boils pour in egg mixture, stirring constantly for a few seconds until it cooks into rags. Add reserved spinach, salt and pepper. Serve immediately, passing remaining cheese. Adapted from the Gold and Fitzdale Cookbook. NOTES: Someone asked for this recipe a while back. I believe this soup, known as Stracciatella is synonymous with Italian Wedding Soup, however, I seem to remember from I-don”t-know-where that Italian Wedding Soup is the same as this but with the addition of tiny meatballs. Per serving: 274 Calories (kcal); 16g Total Fat; (52% calories from fat); 26g Protein; 7g Carbohydrate; 92mg Cholesterol; 1480mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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