Stracciatella (aka Egg and Cheese Soup)
Mmmmmmmmmm. I make Stracciatella when I can't think of anything else to make. When I just have a little broth, egg and the bottom of a box of spinach (or a frozen bag of it!). It has a long history in Italian cooking. The country loves it so much that it inspired a gelato flavor!! Next time you see vanilla gelato speckled with shavings of chocolate- think of this beautiful soup and know that, in Italy, soup inspires dessert!
2 pints Lily's Ladle Chicken Bone Broth
2 cups water
1/4 cup grated parmesan
1/2 cup fresh parsley
2 cups fresh spinach
pinch of cayenne pepper
salt and pepper to taste
In a large soup pot on med-high heat, combine broth and water. Bring to a simmer.
In a small bowl, whisk together the eggs, parmesan and parsley. Slowly stir in the egg mixture into the simmering broth.
Add spinach, salt and cayenne to taste. Serve immediately!