Spinach Soup With Pasta and Egg

1. 1

   Bring a small pot of water to a boil.

2. 2

   Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes.

3. 3

   Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells.

4. 4

   Add enough cool water and ice to cover the eggs, and cool them completely.

5. 5

   Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt.

6. 6

   Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.

7. 7

   Cut the spinach coarsely, and add it to the saucepan.

8. 8

   Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes.

9. 9

   Stir in the pepper.

10. 10

    Shell the eggs, and cut them into 1/4-inch pieces.

11. 11

    Divide them among six soup bowls, and ladle the hot soup on top.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.