Spinach and Parmesan Stracciatella

Instructions

1. 1

   Pour the chicken broth into a medium saucepan and bring it to a gentle simmer over medium heat.

2. 2

   While the broth is heating, whisk the eggs in a bowl until well blended.

3. 3

   Stir in the grated Parmesan cheese and chopped fresh parsley into the eggs.

4. 4

   Once the broth is simmering, add the fresh spinach and cook for 1-2 minutes until wilted.

5. 5

   Slowly pour the egg mixture into the simmering broth, stirring gently in a circular motion to create thin ribbons of egg.

6. 6

   Cook for another 1-2 minutes until the eggs are set and the soup is slightly thickened.

7. 7

   Taste and adjust seasoning with salt and pepper if desired.

8. 8

   Serve hot, garnished with extra Parmesan or parsley if you like.