Fall has finally arrived in NYC. And while we wait for our apartment building to turn on the heat, my family has had to resort to primitive measures to stay warm. Soup soup soup.
This recipe is easy and yummy and perfect for a quick lunch while you’re trying to wrangle kids and get out of the house to enjoy the foliage. It hits the spot when you’re craving some comfort food on the run.
10 cups of water
3 chicken bouillon cubes
1 cup acine de pepe (or orzo, or some other small pasta)
2 Large handfuls of baby spinach
3 eggs, lightly beaten
Grated parmesan cheese (optional)*
Bring the water to a boil
Add the pasta and stir occasionally
Crumble the bouillon cubes into the pot
Let pasta cook for about 8 minutes, or until noodles are tender but not mushy
Add beaten eggs and stir gently
After the eggs have cooked for about 30 seconds, add the spinach and stir
Serve hot & Enjoy!
*I like to add a sprinkle of grated cheese to my bowl