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Stracciatella Soup

Garlic Crusted Rolled Rib Roast

Ingredients

  • 6 cups of chicken broth

  • 1 goose egg or 2 duck eggs or 3 chicken eggs

  • 2 tablespoons parmesan, freshly grated

  • 2 tablespoons flat-leaf parsley, chopped or 2 teaspoons dried parsley

  • 2 tablespoons fresh basil leaves, chopped or 2 teaspoons dried basil

  • 1 cup lightly packed spinach leaves, cut in thin strips

  • salt, to taste

  • freshly ground black pepper, to taste

Directions

  1. Pour the broth into a large sauce pan.

  2. Place the sauce pan on stove over medium-high heat and bring the broth to a boil.

  3. In separate bowl, whisk together the egg, parmesan, parsley, and basil until well blended.

  4. Reduce heat on the stove to medium-low and gently stir the broth in smooth circular motions with a fork.

  5. Slowly and gradually add the egg mixture into the broth as you stir and cook it for 1 minute.

  6. Stir in the spinach.

  7. Season with salt and pepper.

  8. Serve hot.

ENJOY!