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Stracciatella

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Posted 11/23/11 by ChefSnowball
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Views: 86
Venues: Cheese
On The Road: Tastes of the World
Pasta & Grains
Produce & All Things Green
Categories: Parmigiano - Reggiano
Pasta
Vegetables
Sub Categories: Leafy Greens
Orzo
Places: Italy
Keywords: soup, spinach, Parmesan, orzo
Servings: 6
Ingredients:
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)

Preparation:
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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