Am I drowning you in soup recipes? Sorry about that. But is IS cold here. And soup generally requires just one big pot which minimizes the dishes. I’ll try to do something different this weekend. Maybe I’ll make some bread to go with the soup?! 🙂
Stracciatella is a traditional Italian soup, although it’s not something that my Italian grandmother ever made. I learned about the soup from this recipe in Eating Well, which inspired me to try my own. My version includes broth, beans, pasta, and spinach, but traditionally you don’t need to include all of these. The eggs are whisked in at the end, and create thin, white strands throughout the soup. It’s very cool to watch!
It’s also very delicious, and the kind of soup that makes the perfect meal on a cold day. I wasn’t sure how this would hold up as leftovers, but it reheated beautifully. The second bowl was a little thicker because the pasta soaked up some of the broth, but it tasted just as good. Now I’ll go work on some bread.
Stracciatella (Italian Egg Drop Soup)
6 c. vegetable broth
2 c. water
1 (14 oz.) can small red beans, rinsed and drained
1 c. pasta stars, or other small pasta
8 oz. frozen leaf spinach
4 eggs, beaten
Freshly grated Parmesan
In a large pot, heat broth, water, beans, pasta, and spinach until boiling. Cover and simmer for 5 minutes. Remove cover and pour in eggs very slowly, whisking them into the hot soup. Season with black pepper, and serve garnished with Parmesan.
-Adapted from Eating Well