Avgolemono Inspired Spinach, Pasta & Egg Soup

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   1. Saute onion in olive oil for 5 minutes, until soft. Add the garlic and red pepper flakes and cook for another minute or two.

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   2. Add the frozen spinach, ditalini pasta and chicken broth to the pot and give it a good stir. Season with salt and pepper and bring to a boil, covering and cooking until pasta is tender (about 15 minutes).

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   3. In a separate bowl, whisk the eggs and lemon juice. Then spoon in some of the hot soup liquid, while continuing to whisk, to bring the egg mixture to a warmer temperature without scrambling.

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   4. Now add the egg mixture into the soup and continue to stir for another minute or so, until the egg thickens up but doesn't scramble.

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   5. Serve soup with freshly grated Parmesan cheese if you so desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.