Stracciatella Soup

Make a rich chicken broth with:

1 chicken breast (bones in)

1 carrot

1 cup chopped celery

1 tomato

basil leaves

8 cups water

Cook it for 15 minutes,  or until chicken breast is done enough to be shredded, but do not let it boil, or it will be cloudy and not transparent broth.

Remove chicken and shred it roughly. Pass the broth over the sieve. Set aside.

2 tablespoons olive oil

1 medium onion

1/4 cup dry white wine

1 large clove garlic, chopped

2 cups baby spinach leaves (with arugula, if you like. Other suggestion is watercress, which is also delicious, but in this choice use only watercress)

2 tablespoons green onion, chopped

1/2 teaspoon nutmeg, freshly grounded

black pepper, freshly grounded

salt to taste

In a saucepan, in medium heat, add olive oil. When it is hot enough, add onion and garlic, and let the smells spread around. Add shredded chicken and wine, let evaporate its alcohol for a minute, and add all the broth. While the broth is heating, prepare the egg mixture with:

4 eggs

100 g (3.5 oz) Parmesan cheese, shredded

Beat the eggs very well, add cheese. Set aside.

When the broth is hot, but not boil, pour the egg mixture, mixing the broth with a fork in the same time. As soon that the egg cook, add the spinach leaves, the green onion and turn off the heat. Add nutmeg, salt and pepper and serve immediately with crackers or bread. Very good and healthy in this cold. Enjoy