Stracciatella #1

4 Servings

Ingredients

Quantity Ingredient
6 ounces Parmesan cheese; grated
2 Eggs
½ pounds Spinach; cleaned and cut in julienne strips
Salt and pepper
1 quart CHICKEN STOCK:
3 pounds Chicken necks and back bones
1 pounds Onions; roughly cut
½ pounds Carrots; roughly cut
½ pounds Celery; roughly cut
3 Stems parsely
1 small Bay leaf
1 pinch Thyme
Salt and white pepper

Directions

1. Put chicken stock in a kettle and bring to boil over high heat. Add 5 ounces of cheese and stir.

2. Break eggs in bowl and slightly whip, just to break up yolks. Add eggs to stock slowly, whipping continually, so that boiling continues. Drop spinach in and return to boil. Seaon to taste.

3. Garnish soup with remaining cheese and serve. Directions for Chicken Stock: Combine all ingredients in stock pot, covering with water by 1-½ in. Bring to boil and reduce to simmer. Skim periodically and simmer uncovered for 2-½ to 3 hours. Pass through a fine strainer. Note: It is essential to use care in folding eggs into stock as the stock must continue to boil.

VICTOR CAFE

DICKINSON STREET, PHILADELPHIA

MONTEPULCIANHO DI ABRUZZO, DUCHI From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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