Stracciatella |
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| Ingredients: | |||||||||||||||||||||||||||||
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8 cups chicken broth 1/2 cup uncooked orzo pasta (very small pasta) 1 (16 ounce) package frozen chopped spinach (thawed and well-drained) 1 egg (beaten) 1/4 cup grated cheese (parm or italian mix dry cheese such as Asiago, Romano, & Parmesan) 1 teaspoon salt & pepper (to taste) |
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| Preparation: | |||||||||||||||||||||||||||||
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In a large pot bring chicken broth to a boil on high heat. Stir in Orzo; cook approximately 10 minutes until tender but slightly firm. Stir in Spinach, salt and pepper to taste. Cook approximately 5 minutes. Add beaten egg to soup, stirring constantly. Immediately serve in a large bowl or individual bowls, sprinkle with cheese before serving. |
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