A couple of weeks ago, I discovered a great, super simple soup by Linda Meyers in the December 2011 issue of Food & Wine. This Italian soup called Stracciatella with Spinach, with egg and spinach, is so easy to whip up and makes for a lovely meal.
According to Food & Wine, this version was created for 8 servings.
3 large eggs
1 tablespoon chopped parsley
¼ teaspoon nutmeg (freshly ground, if possible)
fresh ground pepper
½ cup Parmigiano-Reggiano, plus more for serving
2 quarts chicken stock
1 ½ cups baby spinach leaves
Whisk the eggs, parsley and nutmeg together. Season with salt and pepper, and then add the Parmigiano-Reggiano. Meanwhile, boil the stock over medium-high heat. While whisking continuously, add the egg mixture. Once incorporated, add the spinach. Turn down the heat to low, and let the egg bits are fully cooked and the spinach has wilted and cooked. Season with more salt and pepper to taste, and serve with additional cheese and crusty bread.