Is it Sunday night again?  Is the work week ready to begin?
Is the weekend over?  Yes on all three counts, but before I turn in for the night, I must share with you yet another recipe
which pulls at my heartstrings.  Just so you know, as we travel deeper into the Holiday Season, my food/family memories
will become future blogposts...it's just that time of the year!  I made a nice clear chicken stock/broth the other night and
had it in the fridge for a future soup/soups for this coming week.  Today we celebrated with very good friends the en-
gagement of their son to a very nice girl.  After the party was over (it was a brunch) we came home to a boatload of work
and definitely did not want to mess up the kitchen.  So, think quick, and come up with something that isn't going to
take too long to make and will make a minimum of a mess.  Fresh Spinach, Chicken Stock, and eggs...it says make
a soup to me..in fact, they are the key ingredients of a soup from my childhood, Stracciatella alla Romana, Mom's
Italian Egg-Drop Soup. Come to think of it, when I was on our Prom Committee in High school we had this as our
soup course ( a great Prom too, at the Hollywood Terrace in Brooklyn..with a light up Dance floor, real classy...and
very trendy for 1976).  Start off with a rich homemade clear chicken broth...OR...get a box of a good Low-Sodium/
99% Fat Free (this soup is awful if it's greasy) Chicken stock.  There are SO many good brands out there now, read
the ingredients..all too many of the familiar ones, like College Inn contain alot of added MSG or other additives...Stick
with a brand with only chicken, water, salt, etc. like the organic brands..OR..make it yourself.  Heat up 2 quarts of
the broth till almost boiling...add 2 cups chopped FRESH spinach to the pot. Bring to the boil and let it cook for
6 minutes.
  While this is cooking, crack 3 eggs into a bowl, add
1 tsp. of  cracked black pepper, 1/2 tsp. of semolina or flour, 1/4 cup grated Locatelli Pecorino Romano and
beat until smooth.


Now, in a slow stream, add the beaten egg mixture to the boiling soup whisking it in the soup as you pour.



As soon as all the egg is incorporated into the soup, turn off the heat, stir a few more times,
and you are done.  That's it.  Done.  Let the soup sit for 5 minutes and serve..with lots
of freshly grated Pecorino and a few grindings of black pepper on top.  Just make sure you
taste it for seasonings before you serve it.  Adjust the salt accordingly, but with all that
cheese, don't over do it or you will wind up with an Italian Salt-Lick...no one wants that.
Makes enough soup for 5-6 people.  Serve with a crusty Italian bread.   Now it's off to bed..
busy week at work and at home coming up. Buona Notte.  Oh, and before I forget, Stracciatella
is an Italian term for "rags", or "torn up pieces", which is what the eggs and cheese in the
soup resemble.