Title: Stracciatella (Italian Wedding Soup)
Categories: Soups, Ethnic, Italian
Yield: 6 Servings

1 lb Fresh spinach, washed and
-chopped
1 Egg
1 c Parmesan cheese, * see note
Salt, to taste
Pepper, to taste

Bring 1 cup of the broth to a boil. Add spinach and cook until softened but
still bright green. Remove spinach with a slotted spoon and set aside.

Add remaining broth to pot. Bring to a boil. Meanwhile, beat egg lightly
with a fork. Beat in 1/4 cup of cheese. When broth boils pour in egg
mixture, stirring constantly for a few seconds until it cooks into "rags."
Add reserved spinach, salt and pepper. Serve immediately, passing remaining
cheese.

Adapted from the Gold & Fitzdale Cookbook.
NOTES : * 1 cup freshly grated Parmesan or Romano (I prefer the latter) I
believe this soup, known as "Stracciatella" is synonymous with Italian
Wedding Soup, however, I seem to remember from I-don't-know-where that
Italian Wedding Soup is the same as this but with the addition of tiny
meatballs.

Posted to EAT-L Digest 19 Dec 96

Recipe by: PIE@TWC.EDU (Patricia Williams)

From: beck

Date: Fri, 20 Dec 1996 07:22:22 -0500