Monday, August 2, 2010

Tasty Tuesday!

I have a trio of fun giveaways going on right now:

Family calendar giveaway from BusyBodyBook right here.

JumpStart Get Moving Family Fitness game for the Wii right here.

Spinbrush MyWay! (for girls) battery operated toothbrush right here.


Apparently, I'm on a bit of a soup kick right now. Maybe it's because you can find soups that are not super heavy in the oppressive heat we've got right now. Or maybe I'm just being lazy, and I've got some soups that are super easy to throw together.

Take tonight's soup, for instance. It took me a total of ten minutes to make it, and only about four of those involved actually paying attention to the recipe. The rest of it was getting the wee ones' plates and cups full of their dinner and setting the table.

This is a recipe I love - and not only because it can be tossed together so quickly. It's perfect for the days where I don't have a ton in the fridge but I do have some leftovers that need to be used or tossed. For this one, even if the spinach is getting old and might turn soon (e.g., no more spinach salad for me!), it works just fine in the soup.

Stracciatella (Italian Wedding Soup - just not what you're expecting!)

6 c chicken or vegetable broth (I always use chicken, but so easy to make vegetarian)
10 oz baby spinach, chopped (or be lazy like me and don't both to chop them)
3 eggs
1/2 c Parmesan cheese
1/4 t pepper
1/4 t nutmeg (no I don't measure either of these last two; I simply grate until I have what looks like enough)

Boil the broth.

While you're waiting for the broth to boil, crack the eggs into a bowl and whisk lightly. Add the cheese, nutmeg, and pepper and mix again.

Once the broth is boiling, add the spinach. Stir and bring back to a boil. Remove from heat and whisk in a circle. While whisking, add the eggs in a stream to create a vortex - this will make long strands of eggs, like in egg drop soup. (I made a smaller version of this recipe with the ingredients not measured so I didn't have enough broth, which is why my eggs turned out as they did. I was still yummy though!)

Let it cool a few minutes, and serve. Yum! I had about two cups of this, and I was absolutely full afterwards. It's amazing how something so small and light and easy is so filling.

Enjoy this and more with Tempt My Tummy and Blessed With Grace! (And see - I remembered a picture this time!)


Laura August 2, 2010 at 11:19 PM  

you this looks meat free to me!

Chef Dennis August 3, 2010 at 9:19 AM  

I have not thought about Stracciatella in years, it was a standard at one restaurant I worked at...what a great soup!! Yours looks perfect, what an explosion of flavors!

Alexis AKA MOM August 3, 2010 at 11:43 AM  

Looks fab, I've tried it once and didn't like it. Maybe this one I'll love ;)

Sherry @ Lamp Unto My Feet August 3, 2010 at 11:46 AM  

This sounds delish! Have you tried to freeze it at all? :D

Thanks for sharing! Have a great day!!

Michelle August 10, 2010 at 9:06 PM  

Laura - It is. It's funny - I don't realize how often I cook meat free until you point it out to me :)

Chef Dennis - It is a great soup - so flavorful and filling but yet so light. Yum!

Alexis - It's definitely worth trying, and the ingredients needed are so cheap that if you DON'T like it....

Sherry - I haven't tried to freeze it. I'm thinking the egg wouldn't like the freezing though.

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