1 well-beaten egg
1/4 cup of fresh spinach, finely chopped
1 tablespoon of well-chopped parsley
1/4 clove of garlic, finely chopped
salt and black pepper to taste
2 liters of broth
1 well-beaten egg
1/4 cup of fresh spinach, finely chopped
1 tablespoon of well-chopped parsley
1/4 clove of garlic, finely chopped
salt and black pepper to taste
2 liters of broth
Mix all ingredients thoroughly in a bowl
Grease a skillet and heat it well
Place the mixture in the skillet, forming a circle about 15 cm in diameter
Fry one side for about 3 minutes
Flip and fry the other side for another 3 minutes, until lightly golden
Remove from the skillet and cut into squares or desired shape
Place some squares on each soup plate and ladle hot broth over them
Yield: 4 servings.
