Monday, February 25, 2008


Mom and I had this soup at a diner in North Hollywood, and I was still thinking about it a month later and when I went back for the recipe, the joint had closed. I have never been so devastated about something that had no sausage in it.

Stracciatella-Italian Egg Drop Soup


10-16 oz of chicken broth (I don't care, you don't care)
2 handfuls of fresh spinach
1 egg
1 tbsp of parmesan cheese plus garnish
1/2 a tomato, diced
lemon wedge

All you do is heat up the chicken broth, add the spinach, and while it's wilting, beat the egg with the 1tbsp of parmesan cheese in a separate bowl. Add it to the broth and stir it quickly to break up the egg. The egg cooks really quickly-in thirty seconds or so. Add the tomato, salt and pepper and cook just for another minute until everything is warm. Last thing-squeeze in a little lemon juice to brighten it up and serve immediately. This whole process should take about 8 minutes...garnish with more parmesan cheese and serve with garlic bread.