Spinach Stracciatella

1. 1

   In a two-quart saucepan, saute the spinach in the olive oil for a minute or two, just until it begins to wilt.

2. 2

   Add the chicken stock and simmer for five minutes.

3. 3

   Beat eggs with water.

4. 4

   Bring soup to a simmer and stir with a fork while allowing the egg mixture to dribble into the soup very slowly.

5. 5

   Lower heat, taste for seasoning and serve at once, with some of the Parmesan cheese dusted onto each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.