This was my dad's (Bob Rulli) favorite soup. This is his mother's (my Grandma Mary Rulli) recipe passed down from her family in Italy. Ugliest and the most delicious soup at the same time!
Ingredients1 1/2 lb Fresh Spinach - cleaned and chopped or 1 Package Frozen Chopped Spinach (10 oz) - defrosted
About 3 quarts chicken or beef stock (broth)
6 or more hard boiled eggs - diced/cubed
2-3 Lb Chuck Roast or substitute 1 whole chicken (Grandma Rulli used beef)
5 Carrots - diced (more or less to your liking)
Salt & Pepper to taste
Toast- cut in cubes
Italian cheese - Romano, Parmesan, etc
InstructionsSalt and pepper beef and cut into 2' chunks. Place in large pot, cover with 3 quarts of water*** and bring to a boil. Lower heat, cover pot and simmer approximately 45 minutes.
After meat cooks (45 minutes) add peeled carrots (cut in half) to simmering water. Cook 15 minutes until carrots are fork tender.
Add fresh or defrosted spinach to pot. Continue cooking about 15 minutes.
Remove carrots and meat from simmering water and place on cutting board. Dice the carrots and chop the meat into small cubes. Put the carrots and meat back into the hot pot.
Add diced hard boiled eggs to the pot.
Soup is done!
Toast bread and cut into cubes, and add to your own bowl.
Sprinkle with Italian cheese.
*** In later years we substituted 1 quart of water with canned broth ( 2 quarts water & 1 quart canned broth) or added beef bouillon cubes to the plain water. If you do this - Use Less Salt. We also cooked an onion in the water and removed it before serving.