Spinach Stracciatella Soup Food

STRACCIATELLA WITH SPINACH

Steps:

• Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
• Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
• Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.

STRACCIATELLA SOUP

Steps:

• Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

SPINACH STRACCIATELLA SOUP

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F.
• Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
• Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
• Add beaten eggs in a slow, steady stream, stirring constantly.
• Serve with freshly ground pepper and a slice of toasted baguette in the soup.

STRACCIATELLA SOUP

Steps:

• Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
• Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
• While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
• Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

SPINACH STRACCIATELLA

Steps:

• In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt. Add the chicken stock and simmer for five minutes.
• Beat eggs with water.
• Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly. Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.

EASY STRACCIATELLA ITALIAN SOUP

Steps:

• In a large pot bring chicken broth to a boil on high heat.
• Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
• Stir in Spinach, salt and pepper to taste.
• Cook approx 5 minutes.
• Add in beaten egg to soup stirring constantly.
• Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.

STRACCIATELLA SOUP

Steps:

• Salt and freshly ground black pepper
• Bring the broth to a boil in a large saucepan over medium-high heat.
• In a bowl, whisk the eggs, cheese, parsley, and basil to blend.
• Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
• Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

STRACCIATELLA SOUP

Steps:

• Stir together cornstarch and 1/4 cup water until smooth.
• Bring broth and remaining 3/4 cup water to a boil in a 2- to 3-quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.
• Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.

STRACCIATELLA SOUP

Steps:

• Bring chicken stock to a simmer in a medium-size saucepan.
• Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

STRACCIATELLA II

Steps:

• Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
• Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
• Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
• In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.