Ellie’s Spinach Stracciatella
We love soups and have them at least once a week. Our favorites are Roy Choi’s Ramen, my homemade Chicken Dumpling Noodle soup and of course Pasta Fagioli. This one is so quick and awesome we have added it to the rotation. This is like sitting at your Nona's house in Rome.
The original recipe from The Times (Thank you Martha Rose Shulman!) didn’t have garlic or olive oil which I have added.
It is great both ways and as a blank canvas it is ripe for anything you would like to add to it. Experiment and tell us all about it.
- 2 Tablespoon Olive Oil
- 1 Small Clove Garlic crushed
- 6 cups of Broth*(see notes)
- Salt & Fresh Ground Pepper
- 2 Large Eggs
- 1 ½ Tablespoons Semolina (Can substitute all purpose flour)
- 1/3 cup fresh Grated Parmesan
- 1 6 ounce Bag of Baby Spinach
- Heat a large soup pot over medium heat. Add olive oil and the crushed garlic clove allowing the oil to be flavored by the garlic. Add 5 ½ cups of broth and bring to a simmer. Taste and see if you need to add Salt & Pepper.
- Beat the eggs, the ½ cup broth, the semolina flour and the 1/3 cup grated Parmesan in a small bowl.
- Stir the spinach into the simmering stock. As soon as it comes back up to simmer again, slowly drizzle in the beaten egg mixture. Stir back & forth VERY slowly until little “egg rags” form.
- Serve into bowls. Drizzle with really good Virgin Olive Oil and a small sprinkle of Parmesan Cheese.
You can use any stock. Our current favorite is made with Parmesan Cheese rinds. If you use a boxed stock add a Parmesan rind to the broth to give it a bit more flavor.