The Crisper Whisperer: Stracciatella Soup With Spinach Recipe

• 4 cups chicken stock
• 2 eggs
• 1 1/2 tablespoons finely ground semolina*
• 1/4 cup grated Parmesan cheese
• Pinch nutmeg
• Ground black pepper to taste
• 4 cups baby spinach

1. In a medium pot over medium-high heat, bring the chicken stock (along with 1/2 teaspoon salt, if unsalted) to a gentle boil.
2. Meanwhile, in a medium bowl, combine the eggs, semolina, Parmesan cheese, nutmeg and pepper. Whisk with a fork to combine well.
3. When the stock boils, add the spinach and cook until just beginning to wilt, about 30 seconds. Begin swirling the stock and spinach with a fork, then pour in the egg mixture in a slow stream. Continue swirling until the eggs have set into thin little shreds, and the semolina and cheese have fortified the broth, about 3 minutes. Ladle into bowls and serve immediately.

chicken stock, eggs, ground semolina, parmesan cheese, nutmeg, ground black pepper, baby spinach

Taken from www.seriouseats.com/recipes/2009/12/the-crisper-whisperer-stracciatella-soup-with-spinach-recipe.html (may not work)