February Recipe
STRACCIUATELLA
EGG RIBBON SOUP
(Fast Soup on a cold night)
8 cups clear chicken broth
1 cup chopped spinach (optional)
3 large eggs, beaten
½ cup chopped fresh parsley
Salt & pepper to taste
1 cup grated Romano cheese
In large pot bring broth to simmer. Do not boil. While soup is simmering, slowly pour the eggs into soup, then remove pan from the heat. The eggs will immediately cook. If you wish to add spinach (Fresh or frozen), add to broth before you add eggs and simmer for 10 minutes. Stir in parsley and salt and pepper. Serve in bowls topped with grated cheese. Serves 4