Ravioli en Brodo "Nonna Style"

Name: Ravioli en Brodo "Nonna Style"
Cuisine: American
Ingredients: 2 tbsp butter; 1 small yellow or white onion; 1 medium peeled carrot; 1 celery stalk; 8 cup chicken stock or broth (I prefer a more golden flavorful stock); 3 cup water; 26 oz frozen mini ravioli; 10 oz frozen chopped spinach defrosted and squeezed dry; 2 eggs; 6 tbsp grated parmesan cheese; 1 tbsp dried parsley; 1 freshly cracked pepper to taste; 1/2 tsp ground nutmeg

Bridget @cook_3555328

My grandmother used to make a soup that is so similar but of course as the case with most Italian grandmothers she didn't have it written down. So with some experimentation I've come up with a soup which comes pretty close. Its such a comforting soup and its perfect on cold wintery days. I serve with fresh Italian bread.

Bridget @cook_3555328

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Ingredients

2 tbspbutter
1small yellow or white onion
1medium peeled carrot
1celery stalk
8 cupchicken stock or broth (I prefer a more golden flavorful stock)
3 cupwater
26 ozfrozen mini ravioli
10 ozfrozen chopped spinach defrosted and squeezed dry
2eggs
6 tbspgrated parmesan cheese
1 tbspdried parsley
1freshly cracked pepper to taste
1/2 tspground nutmeg

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Steps

1

Chop onion, celery and carrot very small,almost minced and add to melted butter in a large stock pot. ( I save myself time and run my veggies through a food processor) Cook veggies for 5 min so they start to soften.
2

Next, add 8 cups of broth or stock and 3 cups of water. Bring to a boil.
3

Once it comes to a boil, lower heat to simmer and add frozen ravioli and spinach. Simmer for 20-30 minutes.
4

In a medium bowl add eggs, grated cheese and seasoning. Beat well. After 20-30 minutes of simmering add beaten egg mixture and stir for 2 minutes.
5

With a slotted spoon add 6-8 mini raviolis to a soup bowl and ladle broth on top. Serve with extra Parmesan cheese in case someone wants more. (I don't add salt to this recipe because the fresh Parmesan cheese is salty enough)