Soup, Spring: Stracciatella Reale - meat

Posted by : Karen Selwyn

Beverly Leavitt has compiled a group of recipes for Passover which
highlight Sephardic cooking.  This particular recipe is by Evan
Kleinman, chef-owner of Angeli Restaurant, Los Angeles.

Karen Selwyn

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Italian Spring Soup (Stracciatella Reale)

2 quarts chicken broth, or as needed 
2 tablespoons extra virgin olive oil 
2 leeks, white part only, thinly sliced into rings 
1 bunch small asparagus tips 
1/2 head escarole, washed and thinly sliced 
1/4 pound baby spinach, well washed and stemmed 
1 to 2 tablespoons coarsely chopped Italian parsley 
4 eggs 
4 tablespoons matzo meal 
Salt and coarsely ground black pepper to taste

In a heavy pot large enough to hold the soup recipe, saute leeks in
olive oil until they start to wilt. Add escarole and spinach. Stir until
coated with oil and beginning to wilt. Add chicken broth to cover. Bring
to gentle simmer, and continue cooking until greens are tender. Add
asparagus tips and half the parsley; continue to simmer. 

In small bowl beat together eggs, matzo meal and remaining parsley. Just
before ready to serve, bring soup to rolling boil and pour egg mixture
into pot stirring constantly. Adjust seasoning.

Serve immediately. Serves 8.

Source: "Food: Telling the story of Passover"
         Beverly Leavitt
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