Mom has always made egg drop soup stracciatella (from the Italian word stracci, "rags") with cooked escarole or Swiss chard, instead of spinach. To enhance the flavours of the greens she insists on adding her vegetable of choice before whisking in the egg and pecorino cheese mixture into her homemade chicken broth. Dad would always tear up slices of bread and toss them into his bowl for a heartier version. Now, as to my recipe I decided to go with baby spinach and my favourite cheese, Parmigiano Regianno. Popeye would be pleased! Ingredients:
6 cups of chicken broth
5 ounces baby spinach
1/4 grated Parmigiano Regianno cheese
salt and pepper .
Method: Bring the chicken broth to boil. In a small bowl whisk to blend the eggs, cheese and 1/4 teaspoon salt and 1/8 teaspoon pepper.Whisk the egg and cheese mixture into the broth in a slow steady stream. Reduce the heat and continue whisking for a minute to create the egg strands
Toss in the spinach and allow to simmer for a minute
Ladle into bowls, season to taste and add more cheese if desired.