Stracciatella Soup with Spinach
(Zuppa di Stracciatella con Spinaci)
Ingredients:
Extra-virgin olive oil for brushing bread
2 cups water
3 cups chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper plus additional for serving
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano cheese (about 1/2 cup) plus additional for serving
2 large eggs, beaten
1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Directions:
Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with olive oil.
Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2 to 2 and 1/2-quart saucepan over moderate heat until hot.
Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup. Makes 6 servings.