Stracciatella Soup (Italian Spinach and Egg Drop Soup)
Original recipe called for Kosher salt (1 Tbsp) to be cooked when sauteeing onion.
Didn't try it with the ground fennel seed.
Add croutons on top
Add hard cheese grated on top.
Yield: 4 Servings Ready in 45 minutes
4 people trying soon
Stracciatella Soup (Italian Spinach and Egg Drop Soup) Preparation
In lg saucepan, saute onoin, and parsley in olive oil over med high heat til onion is translucent. Add stock, water, pepper and ground fennel. Bring to a boil for 2 min. Add spinach, bring back to a boil. Pour in the eggs in a slow stream, stirring as you go, to create strands. Bring the soup back to a quick boil. Then remove from heat. Ladle soup into bowls and sprinkle croutons and grated cheese to taste.
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