Roman Egg Drop Soup

1. 1

   Bring the stock to a simmer in a medium pot with 1 teaspoon salt.

2. 2

   Once stock is simmering, add the spinach and cook until tender, about 3 minutes.

3. 3

   Whisk together the eggs, grated cheese, remaining 1/4 teaspoon salt, and freshly ground black pepper to taste in a medium bowl.

4. 4

   When the spinach is tender, add about a third of the egg mixture to the soup, continuously whisking, to make shreds of eggs.

5. 5

   Add remaining eggs in two more batches, letting the soup return to a boil between additions.

6. 6

   Once all of the eggs have been added, bring the soup to a final boil, and use the whisk to break up any large clusters of eggs.

7. 7

   Serve the soup with the additional grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.