Spinach And Egg-drop Pasta Soup
From pleclare 16 years ago
- 30 minutes to make
- Serves 10
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 shopping list
- 2 qts. chicken broth shopping list
- 4 garlic cloves,thin sliced shopping list
- 5 oz. baby spinach shopping list
- salt and pepper shopping list
- 4 lg. eggs,beaten shopping list
- 1/2c fresh grated parmigiano-reggiano cheese shopping list
- plus more for serving shopping list
- extra virgin olive oil and lemon wedges for drizzling shopping list
How to make it
- Cook pasta in pot of boiling salted water until al dente. Drain well
- 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
- Ladle the soup into bowls,drizzle with olive oil and serve,passing lemon wedges and more cheese on the side.
The Rating
Reviewed by 4 people-
Looks wonderful Ty Pat for the post.....Joymarie
mystic_river1
in Bradenton loved it
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This has my name written all over it, doncha know?
notyourmomma
in South St. Petersburg loved it
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Having problems leaving a comment. Made this for lunch and all we could say was "WOW".
sheba
in Lac La Biche loved it
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