Wednesday, December 7, 2011
Italian Egg Drop Soup
Hello! to the readers of my poor little neglected chicken blog. I'm back! To fill you in, all is well with my chickens Blackie, Whitey, Meanie, and Baby! Blackie, and Whitey are still laying eggs almost everyday, so our fridge stays full of good fresh eggs! This is somewhat surprising considering that most chickens stop laying as the days get shorter signaling that the time of year is not really a good time to raise little chics.
Also, we considered changing Meanie's name to Sweetie. When we purchased her she was constantly attacking the other hens, especially Baby and we actually feared for Baby's life, but after a few weeks she finally calmed down and although she kind of remained a loaner (probably because the other hen's feared her), she seemed to be learning to get along with the others. I was feeling very sorry for her as the weather became colder, because she always roosted on her own roosting stick all alone while the other three always cuddled together on the other roosting stick. BUT the other night I noticed as I was securing them in their little house that she was with the other girls on the roosting stick and my heart was warmed UNTIL she started pecking the other chickens HARD until she chased them off of her stick! So, her name has remained Meanie and I don't feel so sorry for her anymore.
Another funny little thing I've recently discovered, Blackie and Whitey almost always lay their eggs in the nest box that I have one fake egg in. I wasn't sure if they had just gotten used to laying in that paticular nest box or if they laid their because of the fake egg, so I started moving the egg to different nest boxes everday and no matter where the egg is they always lay in that box. So funny!
So, the other day I tried a new recipe with eggs. My husband LOVED it and says he wants me to be sure to make it more often. I think you will find it very unique as well as super yummy and easy. It is also perfect for these cold winter days. Enjoy! :)
ITALIAN EGG DROP SOUP
3 cups chicken broth
2 cups water
3 large eggs
1/2 cup pastina or other very small pasta (I used ditalini)
1/4 to 1 cup of shredded Parmesan cheese (depending on taste)
3/4 bag of baby spinach coarsely chopped
1/4 tsp. pepper
pinch of nutmeg
Bring chicken broth and 1 cup water to a boil. Add pasta to mixture and cook until pasta is tender. Meanwhile whisk together remaining 1 cup of water, eggs, and cheese in a bowl. When the pasta is tender, whisk the mixture into the boiling water and reduce heat to low, keep whisking for 2 more minutes. Stir in spinach, salt, pepper and nutmeg and cook until spinach is tender. Top with shredded cheese if you like. YUM!