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Stracciatella Alla Romana (Italian Egg Drop Soup)
Ingredients
  • 4 cups (475 ml) chicken stock
  • 2 eggs
  • 1 ½ tablespoons (16 grams) finely ground semolina
  • ¼ cup (60 grams) grated pecorino or parmesan cheese
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 5 ounces (140 grams) baby spinach
  • Freshly squeezed lemon juice for serving, optional
Steps
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