RECIPE MAGIC!

STRACCIATELLA: ITALIAN EGG & SPINACH SOUP

A REMARKABLY EASY SOUP



A hot chicken broth with egg, Parmesan, spinach and tiny pasta is perfect for a chilly day. The bonus? You can make it in the same time as it takes to boil water. 

INGREDIENTS:

6 cups chicken broth (homemade is best)
2 eggs
1/2 cup tiny pasta (eg. orzo or ditalini)
1/3 cup grated parmesan
2 cups fresh spinach
1/2 tsp salt
Option: 1 tbsp Truffle oil
DIRECTIONS:
Cook the pasta in a pot of boiling salted water until al dente. Drain well and set aside. Place stock in a large pot and bring to a gentle boil. Reduce to simmer. In a small bowl whisk eggs and cheese. Add pasta, then spinach to broth. When spinach is wilted, slowly stir in egg  mixture. Serve and drizzle with Truffle olive oil to taste.