Bride Soup
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a cold night’s classic
I call this “bride soup” because it is easy to make and quite affordable, this soup will keep you warm on a cold winter’s evening. Snuggle up with a great book, fire and a glass of wine and enjoy this recipe. This recipe for soup goes great with my Vegetarian Focaccia Sandwiches and Red Raspberry Bon Bons for dessert.
Be sure to check out our video so that you can see just how easy it is. Thank you, thank you for tuning in!
cooking information
- Yield: 8-10 Bowls for Dinner
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
all ingredients
- 3 32 Oz. Boxes Chicken Stock
- 1 Box Frozen Chopped Spinach
- 1/4 Cup Dried Acine de Pepe
- 2 Whole Eggs
- 1/3 Cup Grated Parmesan
recipe instruction
1. Into a large sauce pot, pour all of your chicken stock and frozen brick of spinach. Bring it all to a boil and stir as the spinach thaws.
2. Once the stock is boiling add your dried pasta and cook for the allotted time. (Approximately 4-6 minutes)
3. In a small bowl, crack your eggs and whisk together with your with Parmesan cheese.
4. Just about 2 minutes before serving, pour in the egg mixture, stirring as you pour. The eggs will cook quickly in the hot broth and create dumpling-type masses similar to an egg drop soup.
5. Serve and enjoy!
cooking tips
- These are all ingredients you probably keep handy in your pantry! Plus this is a one-pot dinner. Good news all around…
- If you find that the pasta has soaked up too much of the broth when you go to re-heat any leftovers, just pour in more broth to your liking. (I actually like it kind of thick, so it never bothers me, but make it just how it sounds good to you.)
