Stracciatella Soup

it's one year today since i started my food blog.  i think that it is appropriate to make Italian food today.  my father and i went to Sorrento in 2008.  we had this dish and boy was it delicious.  it's easy too!

Stracciatella Soup

adapted recipe:  Recipe courtesy Giada de Laurentiis

6 cups reduced-sodium chicken broth
1/2 lb. anelletti (i added)
2 large eggs (i put in 3)
2 tablespoons freshly grated Parmesan (and Romano)
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Bring the broth to a boil in a large saucepan over medium-high heat and put the anelletti in. cook until the anelletti is al dente.  In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.

Ladle the soup into bowls and serve.

adapted from GRead more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36138_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback