Just Italian Recipes

 

Egg-spinich Soup, Italian Style

4 c Beef froth
1 1/2 lb Spinach; fresh -- torn into pieces
4 Eggs
1/2 c Parmesan; grated -- divided
Salt and pepper to taste

In Dutch oven bring broth to boil. Add spinich; cover and simmer 5 minutes or until spinach is tender. Meanwhile beat eggs with 1 T Parmesan until well blended. Stirring, pour egg mixture in steady thin stream into simmering soup. Simmer 1 minute or until eggs are cooked. Season with salt and pepper. Serve topped with remaining cheese.

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