Italian Egg Drop Soup

Ingredients:

1 onion sliced

1 small garlic chopped

2 carrots (optional)

10 meatballs freshly made or store bought

1 cup of orzo pasta or other small pasta 

1 large bunch of escarole or spinach 

4 cups of chicken broth

1 cup of water 

2 eggs

2 tbsp of parmesan

olive oil

Cook the onion and carrots, in a soup pot with olive oil. Add the meatballs and brown, then add the garlic so it does not burn.  Pour in the chicken broth, bring to a boil add the escarole and cook for 5 to 8 minutes. Add water if necessary, bring to a boil and mix in the orzo pasta then cook for an another 8 minutes. Check seasoning and add salt and pepper to taste. In a bowl beat the eggs with the parmesan and while string the soup in a circular motion let the eggs drop very slowly into the soup to create strands or egg. Similar to those in Chinese egg drop soup. Cook for one extra minute.  Serve with extra Parmesan cheese on top. 

Espinacas a La Catalana

Ingredients:

2 bunches fresh spinach

2 cloves garlic

3 tbsp pine nuts

3 tbsp dried currants or raisins

Spanish virgin olive oil for sautéing

Wash the spinach thoroughly under cold running water to remove all sand and debris. Trim off the stems. Steam the spinach for only 2-3 minutes. Remove from pan immediately and allow to drain thoroughly. Peel and slice the garlic. Pour a few tablespoons of olive oil to cover the bottom of a large frying pan. Heat pan on medium and sauté garlic for 1-2 minutes. Add the currants and pine nuts to the pan and continue to sauté for 1 minute. Add the drained spinach to the pan and mix well, coating with oil. Salt to taste.