Spinach and Egg-Drop Pasta Soup
Verified by stevemur
|1/2 poundtubetti, ditali or other small pasta|
|2 quartschicken stock|
|4 clovesgarlic; thinly sliced|
|5 ouncesbaby spinach|
|1 Salt and freshly ground pepper|
|4 largeEggs; beaten|
|1/2 cupParmigiano-Reggiano cheese; freshly grated, plus mo|
|1 Extra-virgin olive oil; and lemon wedges for drizzling|
Spinach and Egg-Drop Pasta Soup Preparation
Cook the pasta in a pot of boiling salted water until al dente. Drain well.
In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.
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