Stracciatella alla Romana
Stracciatella alla Romana
2 quarts chicken stock
5-6 ounces fresh spinach, chopped
4 eggs
1/2 cup Romano or Parmesan cheese
Black pepper, to taste
In a saucepan heat the broth to boiling. Add the spinach and cook about 3-5 minutes, or until wilted.
In a separate bowl beat the eggs with the cheese and black pepper. Whisk egg mixture into boiling broth. Cook 3 minutes.
Serves eight.
Nutrition values per serving: 105 calories, 8 g fat, 1 g carbohydrates, 1 g fiber, 7 g protein, 117 mg cholesterol, 1,119 mg sodium.
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