Stracciatella (Italian Egg Drop Soup)

Stracciatella (Italian Egg Drop Soup)

Ingredients

• 8 cups chicken broth
• 1 cup fresh baby spinach
• 3 medium eggs
• 2 tablespoons tomato paste
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon Celia's Traditional white balsamic vinegar
• 1 tablespoon chopped fresh parsley
• fresh ground black pepper

Directions

1. In a large saucepan or Dutch oven bring the chicken broth to a simmer. Add the spinach and tomato paste. Beat the eggs lightly in a small bowl. Pour eggs into broth slowly while stirring. Simmer 1 minute more. Remove from heat.
2. Add the white balsamic vinegar, Parmesan cheese and black pepper. Taste for salt and add if needed.
3. Sprinkle with fresh parsley and serve with grated Parmesan on the side if needed.