Name: Roman Egg Drop Soup (Stracciatella) with Olive, Tomato & Avocado Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (142 g) pkg baby spinach; 2839 ml chicken or vegetable broth; 12 eggs; 1 small pkg fresh basil; ⅓ cup Kalamata olives, pitted; 1 ½ lemons; 170 g Parmesan cheese; 12 sun-dried tomatoes, oil-packed; 6 tomatoes; black pepper; extra virgin olive oil; nutmeg, ground; red wine vinegar; salt

Roman Egg Drop Soup (Stracciatella) with Olive, Tomato & Avocado SaladRoman Egg Drop Soup (Stracciatella) with Olive, Tomato & Avocado Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

3 (142 g) pkg baby spinach

2839 ml chicken or vegetable broth

12 eggs

1 small pkg fresh basil

⅓ cup Kalamata olives, pitted

1 ½ lemons

170 g Parmesan cheese

12 sun-dried tomatoes, oil-packed

6 tomatoes

black pepper

extra virgin olive oil

nutmeg, ground

red wine vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Mince olives and sun-dried tomatoes; transfer both to a small bowl along with oil, vinegar, salt, and pepper. Stir to combine the tapenade and set aside.

Pour broth into a large pot, add spices, and bring to a boil over medium heat. Once boiling, reduce to a simmer.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; transfer to a large bowl.

Finely grate Parmesan; add to the bowl with the basil (setting a small handful aside for garnish).

Juice lemons into the bowl.

Add eggs to the bowl and whisk until well blended; set aside.

Roughly chop spinach.

Add spinach to the simmering broth in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Slowly pour the egg mixture into the soup, while gently stirring, to separate into ribbons. Simmer until the egg is cooked through, about 3 minutes; cover and remove from heat.

Meanwhile, halve and pit the avocados. Slice thinly while still in skin and scoop out with a spoon. Thinly slice tomatoes.

Arrange avocado and tomato slices on plates and spoon tapenade over top.

Divide soup between bowls and top with reserved Parmesan. Serve with salad on the side and enjoy!

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