Stracciatella Roman-Style Egg Drop Soup
With cool nights and days growing warmer in April, Stracciatella is the perfect soup as we transition from winter to spring. While the semolina adds a little body to this protein-rich soup, the parsley and spinach lighten it up with a touch of spring. For best results, use organic and free range eggs. It really makes a difference.
4 cups stock, chicken or vegetable
2 tablespoons semolina flour
2 tablespoons Parmesan cheese, freshly grated
1 tablespoons Italian parsley, minced
Small pinch of ground nutmeg (optional)
Salt and fresh craked black pepper to taste
½ cup spinach, cut into thin ribbons (chiffonade)
Lemon zest (optional)
Place a half cup of stock in the refrigerator and heat the remaining three-and-a-half cups of stock to a boil. Combine the half-cup of cold stock with semolina, cheese, parsley, eggs, and nutmeg (if desired), then whisk well to blend together. Pour the mixture into the boiling stock and continue to whisk for about three minutes. Season with salt and pepper. Place spinach in bowl and pour hot soup over it. Serve immediately. For extra flavor, add a little lemon zest just before serving.