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Benjamin W. Herila



Makes about 4 servings.


32 oz. homemade chicken stock
1 tsp. lemon juice
1 large bunch of spinach: cut into strips
4 eggs
grated parmesean cheese


Scramble eggs in a small bowl with 1 tablespoon of water and 1 teaspoon of lemon juice.

Bring stock to a boil, drop egg mixture into boiling stock, add spinach and simmer for 2 minutes.

Divide into bowls and top with some grated parmesean cheese.


Italian egg drop soup. Stracciatelle means "little rags" in Italian. The name for this soup refers to the thin rag-like strips of spinach. Finish the soup with a sprinkle of pepper and parmesean cheese. 


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