1/3 cup grated Parmesan cheese plus more for garnish
2 Tbsp semolina flour
1 cup coarsley chopped spinach
1 Tbsp chopped fresh italian parsley
A pinch of nutmeg
Salt and freshly ground pepper to taste
Instructions
In a large pot heat 4 cups stock on high heat In a bowl combine remaining 2 cups of stock, eggs, cheese, semolina flour, spinach, parsley, and nutmeg; whisk until well blended
When stock comes to a boil whish in spinach-egg mixture and reduse heat immediately to low. Continue whisking 4-5 more minutes. Season to taste. Serve hot with addional of Parmesan grated cheese
Serving
Suggestions
Italian Salad and foccasia hot bread
Originally Submitted
10/22/2007
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You can add this Stracciatella Italian Egg drop Soup recipe to your own private DesktopCookbook.
