Ingredients with Measurements:
- 1 cup uncooked white rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 cups chicken broth
- 1 pound fresh spinach, washed and chopped
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the rice according to package instructions and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chicken broth and bring to a boil.
4. Add the spinach and cook until wilted, about 2-3 minutes.
5. In a mixing bowl, whisk together the eggs and Parmesan cheese.
6. Slowly pour the egg mixture into the soup while stirring constantly.
7. Add the cooked rice to the soup and stir to combine.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 240
Fat: 9g
Carbohydrates: 28g
Protein: 13g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
- Kale or Swiss chard can be used instead of spinach.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked chicken or meatballs for a heartier soup.
- Use quinoa instead of rice for a gluten-free option.
- Add diced tomatoes for a pop of color and flavor.
Tips and tricks:
- Be sure to whisk the egg mixture well before adding it to the soup to prevent clumps.
- If using brown rice, cook it ahead of time as it takes longer to cook than white rice.
- Adjust the amount of salt and pepper to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with a sprinkle of Parmesan cheese and a few fresh spinach leaves.
Garnishes:
- Fresh parsley
- Red pepper flakes
- Croutons
- Lemon wedges
Pairings:
- Crusty bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Grilled cheese sandwich
- Antipasto platter
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add more cooked rice or spinach to thicken it up.
Food safety advice:
- Be sure to wash your hands and all produce before cooking.
- Use a food thermometer to ensure the soup reaches a temperature of 165°F to kill any harmful bacteria.
Food history:
Spinach and rice wedding soup, also known as Italian wedding soup, is a traditional Italian-American dish. Despite its name, it is not typically served at weddings in Italy.
Flavor profiles:
Savory, salty, and slightly cheesy.
Serving suggestions:
Serve hot as a main dish or as a starter to a larger meal.
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Taste: Savory, Herby, Rich, Creamy, Comforting