An Italian-style egg drop soup with fresh spinach, pasta and lots of grated Parmigiano-Reggiano cheese
PREPARATION TIME
Prep Time: 5 minutes
Cook Time : 15 minutes
Total Time : 20 minutes
INGREDIENTS
8 cups chicken stock, see notes
1 cup uncooked ditalini pasta, or other small cut
5 eggs, beaten
6 ounces fresh baby spinach leaves
1 tablespoon parsley, chopped
4 scallions, green tops only, thinly sliced
Pinch of nutmeg
Salt and freshly ground black pepper to taste
Parmigiano-Reggiano for grating
INSTRUCTIONS
Bring the stock to a boil and add the pasta. Cook the pasta until al dente, then reduce the heat to medium-high.
Drizzle the beaten eggs into the simmering stock while stirring continuously. Season to taste with nutmeg, salt and pepper.
Add the spinach, parsley and green onions and continue stirring, just until the spinach has wilted. Taste again and adjust the seasoning if needed.
Ladle into soup bowls and grate a generous quantity of Parmigiano-Reggiano on top. Add a few grinds of black pepper if desired.
RECIPE NOTES
If you don’t have homemade chicken stock, we suggest using low-sodium broth and enhancing the flavor as follows: add 1 clove of garlic, halved lengthwise, along with 2 teaspoons of tomato paste, as you bring the broth to the initial boil. Remove the garlic before adding the pasta.
