Stracciatella Soup
Vegetarian stracciatella soup with spinach, Parmesan, over-easy eggs, and nutmeg—wholesome, versatile, and perfect for any meal. By Jeanne Allgood Gaisford.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Spatula
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups spinach, chiffonade
- 1 cup freshly grated parmesan cheese
- 4 large eggs
- 1 quart vegetable broth
- 1 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
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