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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring the stock to a boil over medium-high. In a medium bowl, beat the eggs to blend. Add the cheese, breadcrumbs and nutmeg, and season lightly with salt and freshly ground pepper.

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  • Add the spinach to the boiling stock and stir until wilted, about 1 minute. Remove from the heat. Slowly drizzle in the egg mixture (do not stir or the dumplings will not form) and let stand about 3 minutes until dumplings form. Ladle the soup into bowls and garnish with freshly ground pepper and nutmeg.

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