Zuppa Povera(From Ciao Italiano - Mary Ann Esposito) - cooking recipe

Ingredients

2 Tbsp. marrow of beef bone or olive oil
1/2 c. chopped onion
2 ribs celery, thinly sliced
2 c. fresh spinach, stems removed
1 lb. tomatoes, seeded, skinned and chopped
2 c. chicken stock, hot (fresh or homemade)
2 c. hot water
2 Tbsp. tomato paste
1 tsp. salt
1/4 tsp. pepper
chopped Italian parsley
1/2 c. white rice, cooked
1 egg per person (4 to 6)
grated Romano cheese

Preparation

Boil rice in 1 1/2 cups water and set aside.
Heat marrow, then add onion and celery.
Cook to wilt down.
Add the spinach.
Cover and cook down.
Add tomatoes and cook 2 to 3 minutes, then add chicken stock, water, tomato paste, salt, pepper and parsley. Cover, raise heat and cook 5 minutes.
Add rice.
Cover and cook until it comes to a slow boil.
Just before serving, crack eggs into soup and cook 3 to 4 minutes.
Don't let eggs touch.
Gently scoop out each egg into serving dish and add soup.
Top with Romano grated cheese.
Serve with Italian bread.
Delizioso!