I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Ingredients
- 1 ½ quarts chicken stock, turkey stock, vegetable stock, or water
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
- Salt and freshly ground pepper to taste
- 2 to 3 large garlic cloves (to taste), minced
- ½ cup elbow macaroni
- 2 eggs
- 1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
- ¼ cup freshly grated Parmesan (1 ounce)
- Nutritional Information
Nutritional analysis per serving (4 servings)
256 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 17 grams protein; 108 milligrams cholesterol; 682 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
- Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
- Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.
- Advance preparation: If using stock it can be made months ahead and frozen, or four days ahead and refrigerated. The soup is last-minute.
About 30 minutes
Dining and Cooking