Saturday, April 6, 2013

Spinach & Egg-Drop Pasta Soup

Total time : 30 minutes           Makes  10 servings

1/2            pound tubetti, ditali or other small pasta
 2              quarts chicken stock 4 garlic cloves, thinly sliced
 5              ounces baby spinach
       **Salt and freshly ground pepper**
 4             large eggs, beaten
1/2           cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
         **Extra-virgin olive oil and lemon wedges, for drizzling**

1 .     Cook the pasta in a pot of boiling salted water until al dente. Drain well. In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper.
2 .     Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese.
3 .       Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.

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