In January, Wendy of A Day in the Life on the Farm kicked off her new group: Soup Saturday Swappers.
This month Amy of Amy's Cooking Adventures is hosting. And she wrote: "The kids are back in school, so it's time for quick dinner options!" Yes, yes, yes. Whenever I can get home from picking up the boys and have dinner on the table in less than 30 minutes, I'm a happy gal. They can get started on homework while I head to the kitchen.
Quick dinner options are the best! Thanks for the inspiration, Amy.
The Quick Dinner Soup Swap
This is essentially Roman egg drop soup. It can be tossed together in however long it takes your stock to boil. Since I always have quarts of homemade stock in my fridge, this makes a weekly appearance in our dinner bowls. While I prefer homemade stock so that I can control the salt, it works just as well with whatever stock you have in your pantry. The cheese and eggs are whisked together and poured into the bubbling broth to make gli straccetti, or little savory, eggy rags. It's super quick, super nutritious, and super tasty. That's a weeknight dinner dream!
- 1 quart chicken stock
- 4 large eggs
- 1/3 C grated Parmesan cheese + more for serving
- 2 to 3 T fresh parsley, chopped
- 2 C baby spinach
- freshly ground salt
- freshly ground pepper
- freshly ground nutmeg
In a soup pot over medium heat, bring chicken broth to a boil. Season to taste with salt and pepper. Reduce heat to a simmer.
Crack eggs into a medium mixing bowl and beat lightly with a wire whisk. Whisk in a generous pinch of salt, several twists of the pepper mill and the grated Parmesan.
Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
Ladle the soup into individual bowls and stir parsley over each serving. Grate fresh nutmeg over the soup. Serve with more parmesan. Serve immediately.