Pastina and Egg Soup With SpinachClick to Play

Pasta and Egg Soup With Spinach

Zuppa di Pastina all'Uovo e Spinaci

Mary Ann Esposito

Serves 8

Children love this nourishing soup that takes minutes to prepare with canned, low-sodium chicken or vegetable broth. But if you want to make it using homemade broth use the easy recipe in our Ciao Italia Recipe Box and freeze it for future use.

INGREDIENTS

Saving More Time: Cleaned packaged spinach is in the produce section all ready to use.
2 quarts prepared low sodium chicken or vegetable broth
1 1/2 cups Pastina pasta
2 cups washed spinach leaves torn into pieces or 1 package frozen spinach,
defrosted, and well drained.
4 eggs
1 cup grated Parmigiano Reggiano cheese

DIRECTIONS

Bring the broth to a boil in a soup pot, stir in the pastina and cook for 5 minutes. Stir in the spinach and cook just until it wilts. If using frozen spinach, stir it in and cook 1 minute.

Whisk the eggs and cheese together in a soup tureen or deep bowl.

Pour hot soup slowly into the tureen making sure to stir constantly. The heat will cook the egg.

item recipe is featured in Episode 1703 of Season 17.

Want More Recipes? See My Latest Book:

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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