Stracciatella Soup
This soup is so quick and easy to whip up. It takes minutes and is always my go to dish for hectic evenings. The cheese adds just the right amount of salty, richness flavor to the spinach and the eggs. Perfect on a winter night or as a starter to a sandwich.
Ingredients
1- 5 oz package of baby spinach
12 eggs - scrambled
1 cup grated cheese
2- 32 oz containers of chicken broth
2 chicken bouillon cubes
Extra virgin olive oil
4 cloves chopped garlic
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
Directions
1. Cover the bottom of a large stock pot with olive oil. Add the salt, pepper, red pepper flakes and chopped garlic. Heat till garlic is golden.
2. Add the chicken broth, grated cheese, and spinach. When spinach is wilted add the eggs, do not stir yet. Let the eggs cook until firm. Once the eggs are firm, stir the soup.
3. Taste and adjust seasonings.
Serve with grated cheese and a hot loaf of Italian bread.
