Stracciatella Soup

serves 3-4

• 6 cups chicken broth
• 2 large eggs
• 5-6 cups fresh spinach
• 1/3 cup grated parmesan cheese
• salt & pepper to taste

Bring broth to a boil in a large saucepan over medium-high heat. In a small bowl, beat eggs until nicely whipped. Slowly drizzle whipped eggs into the boiling broth followed by the spinach. Lightly stir the soup until spinach and eggs are cooked, about 2-3 minutes. Season with salt & pepper to taste. To serve, ladle soup into bowls and top with 3 heaping tablespoons of freshly grated Parmesan.