STRACCIATELLA WITH SPINACH
This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It's traditionally made with chicken stock, but why not use turkey stock instead?
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams
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Glenn Whiting
g.whiting4@gmail.comI'm not a big fan of spinach, but I really enjoyed this soup. The cheese and nutmeg really helped to balance out the flavor of the spinach.
Birebire Hassan
b.h@hotmail.comThis was the perfect soup for a cold winter day. It was warm and comforting, and the flavors were just right.
Jeremy Petersen
petersenj@gmail.comThis soup was amazing! I loved the creamy texture and the subtle flavor of the spinach. I will definitely be making this again and again.
Mauricio Mason
m_m24@gmail.comOverall, I thought this soup was pretty good. It was easy to make and the flavors were nice. I would probably make it again, but I would make a few changes to the recipe.
Ben Oberholzer
o-b74@hotmail.frThis soup was way too salty for me. I think I accidentally added too much salt. Next time I will be more careful with the seasoning.
Roshna Nataraj
roshna57@hotmail.comI had a hard time finding stracciatella cheese, so I used mozzarella instead. The soup still turned out good, but I think it would have been better with the stracciatella.
Balawa Rakesa
balawarakesa@yahoo.comThis soup was a bit bland for my taste. I think it could have used more seasoning or maybe some fresh herbs.
Tin Jerković
t85@hotmail.comI followed the recipe exactly and the soup turned out great. I would definitely recommend this recipe to anyone looking for a quick and easy soup.
Dushan Chamara
d.c75@hotmail.co.ukThis soup was delicious! I added a little extra garlic and red pepper flakes for a bit of a kick. It was the perfect comfort food for a cold winter night.
Joyleen Chebet
jc29@hotmail.frI was a bit skeptical about the combination of stracciatella and spinach, but I was pleasantly surprised. The flavors worked really well together and the soup was very satisfying.
Delia Perez
d-p47@yahoo.comThis was a quick and easy weeknight meal. I used frozen spinach and it still turned out great. My family loved it!
Md Samaun
m_samaun96@gmail.comI made this soup for a dinner party and it was a hit! Everyone loved the creamy texture and the subtle flavor of the spinach. I will definitely be making this again.
John Relay
john_relay@gmail.comThis stracciatella with spinach was a delightful dish! The flavors of the cheese, spinach, and nutmeg blended perfectly, creating a creamy and comforting soup. I especially enjoyed the addition of the toasted pine nuts, which added a nice crunchy tex