I began with a recipe from Epicurious.com then altered it. This soup is the italian version of egg drop soup you get in Asian restaurants. Way different flavors than the Asian version. It’s very good…
I added some tomatoes and orecchiette pasta. My daughter requested noodle soup tonight and I wanted to get her to eat this soup so perfect opportunity. She is sick today too so we needed some vitamins to kick our immune systems into gear and this soup is filled with the goods…
2 cups water
3 cups chicken broth
1/2 tsp. salt
1/4 tsp. black pepper
1 cup fresh torn spinach (or 10 oz pkg frozen spinach, not thawed)
1 oz grated parmesan cheese (1/2 cup for serving)
1/2 – 14oz can diced tomatoes
1/2 cup slightly undercooked orechiette pasta
2 large eggs, beaten
Croutons or garlic toasts
Heat the water, broth, salt, and pepper in a sauce pan over moderate heat until hot. Stir in spinanch, cheese, orechiette, and tomatoes. Simmer and cover stirring occasionally, until the spinach is tender, about 8 minutes.
Sirring constantly, add beaten eggs in a slow stream.
Divide among bowls (serves 6) and top the soup with remaining cheese, toasts (or croutons) and serve.
My daughter ate the soup and even if she didn’t eat all of the spinach she ate the broth which has the good vitamins in it too! As usual I will make this again – I don’t post anything I wouldn’t make again! Another easy and healthy weeknight dinner. Seems that’s the theme of the week!