This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It’s traditionally made with chicken stock, but why not use turkey stock instead?
Ingredients
- 1 ½ quarts chicken or turkey stock
- Salt
- freshly ground pepper to taste
- 2 large or extra large eggs
- 1 ½ tablespoons semolina
- ⅓ cup freshly grated Parmesan (1 1/2 ounces)
- 1 6-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
231 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 17 grams protein; 111 milligrams cholesterol; 730 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
- Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
- Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
- Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little “rags” form. Taste, adjust seasoning and serve at once.
- Advance preparation: The stock can be made months ahead and then frozen, or four days ahead and then refrigerated. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Dining and Cooking