Stracciatella alla Romana
Ingredients:
2 eggs
¼ cup freshly grated Parmesan cheese
2 tablespoons fine breadcrumbs
pinch of ground nutmeg
6 cups of chicken broth
1 (9 ounce) package cheese-filled tortellini, cooked
1 cup shredded fresh spinach leaves
grated Parmesan cheese for garnish
Instructions:
Makes 4 servings.
Origin of recipe: Anne Christiano Sanderson shared this recipe at Elif’s shower, and we were delighted to add it to the family recipe book. Sounds like a great, hearty soup on a cold fall or winter evening. Mangia!
2 eggs
¼ cup freshly grated Parmesan cheese
2 tablespoons fine breadcrumbs
pinch of ground nutmeg
6 cups of chicken broth
1 (9 ounce) package cheese-filled tortellini, cooked
1 cup shredded fresh spinach leaves
grated Parmesan cheese for garnish
Instructions:
- In a bowl beat the eggs and whisk in the ¼ cup of cheese, breadcrumbs, and nutmeg.
- In a saucepan over medium heat, bring the broth to a boil.
- While continuously stirring with a whisk, slowly pour in the egg mixture.
- Add the cooked tortellini and spinach. When the soup returns to a boil and small egg ribbon form, it’s ready to serve.
- Ladle into dishes and sprinkle with extra Parmesan cheese.
Makes 4 servings.
Origin of recipe: Anne Christiano Sanderson shared this recipe at Elif’s shower, and we were delighted to add it to the family recipe book. Sounds like a great, hearty soup on a cold fall or winter evening. Mangia!