Egg Drop Soup

1. 1

   1. Pour 9 1/2 cups of the broth into a medium saucepan over medium-high heat, add carrots, spinach and onion, bring to a boil, reduce heat to low and simmer for 12 minutes.

2. 2

   2. Add the pasta to the soup and cook according to the package directions.

3. 3

   3. Whisk together the eggs and remaining 1/2 cup of broth in a small bowl. Increase the heat on the pot of soup to medium. Bring the soup to a boil and then whisk in egg mixture, stirring constantly for 3 minutes. The egg should form fine strands. Serve soup in bowls.

4. 4

   4. Top each bowl with Parmesan cheese if using.

5. 5

   5. Enjoy!

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