Ali Cooks: Egg Noodle Soup

Soup.  Last week was a soup week, and I was totally ok with that.  Because this soup was YUMMY.  And SO EASY.

Half an hour is all you need.  And surprisingly few ingredients!  Pro tip:  Make the full amount of soup but only add one egg.  Then, if you're the only one eating it, you can heat it up the next day and add your second egg.  (That's what I did, but I kept the recipe with both eggs for those of you cooking for someone else.)

Brian pointed out that this soup is like a chicken noodle soup even though there's not chicken.  The reason?  Because eggs ARE chicken (technically).  Silly Brian.  :)

Egg Noodle Soup

*Adapted from PinchAndSwirl.com

Ingredients:

4 cups vegetable stock

5 ounces bowtie pasta

¼ cup panko breadcrumbs

salt and freshly ground black pepper + other seasonings to taste

2 large handfuls spinach or other leafy green

Cream (to taste)

2 eggs

1 ounce grated Parmigiano Reggiano

Instructions:

Bring the stock to boil in a medium saucepan or soup pot.  Add the bow ties and cook for 8 to 10 minutes, or until just before the pasta would still be al dente (firm to the bite).

When the pasta is al dente, reduce the heat and bring to a simmer.  Season to taste with salt and freshly ground black pepper, along with any other seasonings that you choose.  Add the spinach or other greens and crack the eggs gently into the broth.  Add a bit of cream, as desired.

After 3 minutes, with a ladle, divide the soup into two bowls, 1 egg in each.  Sprinkle some breadcrumbs and grated Parmigiano Reggiano over each bowl and serve.