Spinach and Egg-Drop Pasta Soup

1. 1

   Cook the pasta in a pot of boiling salted water until al dente.

2. 2

   Drain well.

3. 3

   In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes.

4. 4

   Add the pasta and spinach and cook over moderate heat until the spinach wilts.

5. 5

   Season with salt and pepper.

6. 6

   Gently stir in the eggs, breaking them into long strands.

7. 7

   Gently simmer the soup until the eggs are just firm, about 1 minute.

8. 8

   Stir in the 1/2 cup of cheese.

9. 9

   Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.