RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup, Spring: Stracciatella Reale - meat
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 * * * * * * * * 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 TRIBUNE-REVIEW TRIBUTARIES
